Slow Cooker Mahogany Chicken Wings
Many fragrant flavors combine to create slow-cooked wings to please any palate.
Ingredients
6 pounds chicken wings (about 36 wings)1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth2 bunchs green onion, chopped1 cup soy sauce1 cup plum sauce6 cloves garlic, minced0.5 cup molasses or honey0.25 cup cider vinegar1 tablespoon cornstarch
Instructions
Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.Stir 1/2 cup of the marinade and the cornstarch in a small bowl. Add the cornstarch and chicken mixture to the cooker.Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.
Slow Cooker Mahogany Chicken Wings
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Many fragrant flavors combine to create slow-cooked wings to please any palate.
Ingredients
6 pounds chicken wings (about 36 wings)1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth2 bunchs green onion, chopped1 cup soy sauce1 cup plum sauce6 cloves garlic, minced0.5 cup molasses or honey0.25 cup cider vinegar1 tablespoon cornstarch
Instructions
Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.Stir 1/2 cup of the marinade and the cornstarch in a small bowl. Add the cornstarch and chicken mixture to the cooker.Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.
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