WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 26, 2013

TERIYAKI CHICKEN WINGS

3 lbs chicken wings
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 tsp ground ginger
2 garlic cloves, minced
1/4 cup dry cooking sherry, optional
Sesame seeds for sprinkling, if desired

Rinse chicken, pat dry, and cut off and discard the tips.  Cut wings at the joint to make 2 pieces.

Place wings on broiler pan and broil about 4-inches from the heat for about 20 minutes, turning after 10 minutes.

Transfer wings to crockpot or slow cooker.

In a bowl, combine the remaining ingredients; pour over the wings in the cooker.

Place lid on cooker and cook on low 5 to 6 hours or on high around 3 hours.  Stir about halfway through cooking time to ensure the wings are all coated with the sauce.  Sprinkle with sesame seeds, if using, before serving.


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