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Marinated Chicken Wings

I've made these nicely flavored chicken wings many times for get-togethers. They're so moist and tender—I always get lots of compliments and many requests for the recipe. —Janie Botting, Sultan, Washington
  • Total Time
    Prep: 5 min. + marinating Cook: 3 hours
  • Makes
    20 servings

Ingredients

  • 20 chicken wings (about 4 pounds)
  • 1 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup canola oil
  • 3 tablespoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger

Directions

  • Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.
  • Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Editor's Note: To brown wings before serving, preheat broiler. Using tongs, remove wings from slow cooker to a foil-lined baking sheet. Broil 3-4 in. from heat 3-5 minutes or until lightly browned.
Nutrition Facts
1 chicken wing: 103 calories, 7g fat (2g saturated fat), 23mg cholesterol, 265mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

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