Ingredients
20 chicken wings (about 4 pounds)1 cup reduced-sodium soy sauce1/4 cup white wine or reduced-sodium chicken broth1/4 cup canola oil3 tablespoons sugar2 garlic cloves, minced1 teaspoon ground ginger
Preparation
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.
