Crock Pot - Chinese Chicken Wings
"Tender with lots of flavor! Great as an appetizer for a televised ballgame or your main dish at dinner. Simple and easy to prepare. Cooks while you are away!"
photo by Seasoned Cook
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 2 lbs chicken wings
- 1⁄2 cup light soy sauce
- 2 tablespoons chili sauce
- 1 teaspoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
directions
- Place chicken wings in bottom of crock pot. Salt and pepper to taste.
- In a small bowl mix other ingredients (except cornstarch and water) and pour over chicken wings.
- Start 1st hour on high and cook remaining 3-4 hours on low (or) entire time on low for 6-8 hours.
- To thicken sauce, mix cornstarch with cold water and mix in during last 15 minutes.
- Note: Recipe can easily be doubled or tripled.
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Reviews
-
If you like flubbery chicken fat, this ones for you! The flavor was great, and I will definately use this sauce recipe, but not for chicken. Wings really need to be fried to crisp up the skin....there is no way around it. -
These were really quite good although maybe it was the quality of chili sauce I used but it was entirely too hot for our tastes. I doubled the sauce recipe and next time I will only use 1/4 of the chili sauce. I would also like to use fresh grated ginger and garlic next time as I think this would add to the flavours and get rid of a slight "processed" taste that my boyfriend complained of. All in all, it was a good dish that I will definitely make again with some modifications. Thanks for posting! -
The sauce on this is really yummy. But I tried to modify this recipe based on what I had in my freezer, 2 lbs of boneless skinless chicken breasts. So before any one tries to do that, let me warn you ahead of time, they turn into jerky! Still, the taste was really good. I think you really need the fat from the wings (or legs as another reviewer used) to make up for the tiny amount of liquid that is used in the recipe. We liked the flavor alot and are going to try it with wings this weekend, I am positive they will be fabulous, since we both were using our bread to soak up the sauce from the bottom of the pot! -
The family loved this recipe. I used chicken legs, because I didn't have any wings. It was very good. I almost made up a batch and frozen the rest of the chicken legs in a dump recipe for last use.
RECIPE SUBMITTED BY
Seasoned Cook
Wilmington, 73
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
