Thursday, February 10, 2011

Crock Pot Marinated Chicken Wings - party sized

HE SAID: very good.
SHE SAID: yum!  Will make again, but will use chicken thighs instead - easier to eat, to which he replied "yeah!"

Super Bowl Sunday was coming up and of course the female part of this couple had to use the crock pot to make our potluck contribution.  Wish we photographed the wings, we didn't realize how darn delicious they would be!  The chicken becomes very moist and oh so tasty!  Since we will be making this again soon, a pic will be posted then.

We found this recipe under the name "Marinated Slow Cooker Wings" on and made some adjustments to our taste and blood pressure needs.  Here's our recipe:


4 - 6 qt crock pot

20 chicken wings (not wing tips)
2 c low sodium shoyu (soy sauce) - we watered down the shoyu a bit
1 3/4 c white wine
1/2 c vegetable oil
2 garlic cloves, minced
2 T sugar
2 t ground ginger

Place chicken in a gallon sized baggie (we also place the baggie in a foil pan just in case).  In a bowl, combine remaining ingredients.  Pour half the marinade on the chicken, keep the other half for cooking (refrigerate).  Seal bag up, coat chicken with sauce and refrigerate overnight.  We turned the bag of chicken a few times before going to bed to ensure even coating.  When ready to cook, discard marinade from bag, place chicken and the reserved marinade into your crock pot, cook on low for 4 hours.

After we adjust this recipe for thighs and a party of two, we will post the new recipe!  We're thinking of serving the thigh style recipe with Japanese rice and stir fried veggies.

Enjoy...we sure did!

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