Teriyaki Chicken Wings (Crock Pot / Slow Cooker Option)

You can use both halves of the wings, but drumettes have more meat. These wings don't make you feel as bad after having them because a lot of the fat cooks off when being broiled. Be cautious about the heat of your broiler - they would burn under my broiler if I cooked them set on high for 20 minutes. The total cooking time only includes the oven option. Enjoy!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  lbs chicken wings, drummettes preferred
• 1  large onion, chopped
• 1  cup brown sugar
• 1  cup low sodium soy sauce
• 1⁄4 cup dry sherry or 1⁄4 cup chicken broth
• 2  teaspoons fresh ginger, minced
• 1  tablespoon honey
• 2  garlic cloves, minced

Directions

1. Rinse chicken and pat dry. Place drumettes on broiler pan. Broil on low 4 to 5 inches from heat for about 20 minutes, 10 minutes a side or until chicken is a light, golden brown.
2. OVEN OPTION:
3. Transfer chicken to casserole dish. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
4. Bake at 350F for about 30 minutes.
5. CROCK POT OPTION:
6. Transfer chicken to crock pot. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
7. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure they are evenly coated with sauce. Serve from crock pot for less clean up!