Monday, February 14, 2011

Crock Pot Shoyu-Wine Marinated Chicken Wings for Two

HE SAID: They taste great, but next time make thighs.

Wings, Japanese rice and white corn
We made these wings for Super Bowl Sunday last week and loved them.  Had 9 wing pieces ("flats" and "drums") left so we decided to make more wings.  We knew we'd be out for a couple of hours trying to get in a sunset photo shoot and with the cook time for these wings set at 3-4 hours, the wings would be ready as we returned.

We really could have gone with just 7 wings since we only ate 3 each...Safeway's wings are HUGE!  The sauce can accommodate up to probably 12 wings, depending on how large your wing pieces are.  Prep time is about 5 minutes, but we highly recommend marinating the wings for at least 4 hours.


Prep time: 5-10 minutes
Cook time: 3 hours on low

Serves 2, 2-qt crock pot

6-8 wing pieces ("flats" and "drums") - depending on how many wings you want to eat
1 c. low sodium shoyu (soy sauce)
1/2 c. dry white wine
1/4 c. vegetable oil
1 garlic clove, minced
1 T. sugar (we use truvia)
1 t. ground ginger

Mix all ingredients except chicken in a bowl.  Put chicken in a gallon size ziploc (we put our ziploc into a foil pan just in case).  Pour half of the marinade into the ziploc bag and refrigerate wings for at least 4 hours.  Refrigerate the remaining marinade.  Flip ziploc bag several times, maybe every hour or so.

Drain marinade from bag, pour wings into a 2 qt crock pot, cover with remaining marinade.  Cover pot and cook on low for 3 hours or until chicken is cooked all the way.

We had our wings with Japanese rice and corn.

Enjoy, we did!

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