Saturday, November 28, 2009

Sticky Chinese Wings

I saw these on Fake Ginger and thought they sounded super easy and looked delicious. Five ingredients and all I have to do is throw them in a crockpot for a few hours? YES! Normally I'm very eh about using anything with bones in it and I regret being frugal when I bought these. We normally eat the store brand boneless skinless chicken breast, but wings are just another story. The quality wasn't there, so I blame the store not Amanda

Amanda is 100% right that they are sticky, salty, and a little tiny dash of sweet. I was too impatient when it came to letting the sauce simmer forever, but it still was thicker than started. I served this with just plain white rice and butter. They smell AMAZING while cooking, I had to keep slapping the boy's hands away everytime he went toward that crockpot to lift the lid.

Next time I may cut down on the soy sauce since it was a tad too salty for my taste. I also might create the wings and strip them of their goodness and add veggies to the mix such as green peppers, onion, etc. and serve all that over rice.

Sticky Chinese Wings
from Amanda at Fake Ginger.

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!

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