I’ve never considered making a homemade sauce that I can buy in a bottle. I mean, gee, do people make Ranch Dressing or Ketchup or Pickle Relish or Soy Sauce, or fill-in-the-blank, dressings on their own? Of course, Chef EDDIE Bushman makes reduction sauces, Bearnaise and Hollandaise from scratch…but we ran out of his recipes a year ago. So. This recipe, one of several I tried out for a Calcareous Wine Tasting (That story runs Friday, 4/29, on this site), turned out pretty good.
The best wings/drumettes were by far, drumette down, found at Sprouts. The extras I needed, when I didn’t think I had enough, I picked up from Ralph’s and looked like a sad excuse from a Cornish game hen instead. In the recipe below, which I doubled for about a dozen guests, I didn’t have low sodium soy sauce so I reduced the amount it called for by just a little. I don’t own Sherry (Should I, really?) so I used the chicken broth option.
And, the only trouble I had, well, I was chopping the onions – with the cold water running and window open to save me from crying – and didn’t notice that my chicken had caught on fire. I read the part about “Broil on low” and “inches from the heat” but not the part on top of the recipe about “Be cautious about the heat…” Ah, the life of the Chef 101er does have its mishaps!
Teriyaki Chicken Wings (Crock Pot / Slow Cooker Option) From Food.Com
By Nif on March 21, 2009
Photo by I’mPat
3 Reviews
- Prep Time: 10 mins
- Total Time: 1 hr
- Servings: 6
About This Recipe
“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!”
Ingredients
-
- 3 lbs chicken wings, drummettes preferred
- 1 large onions, chopped
- 1 cup brown sugar
- 1 cup low sodium soy sauce
- 1/4 cup dry sherry (I like the sherry) or 1/4 cup chicken broth ( I like the sherry)
- 2 teaspoons fresh ginger, minced
- 1 tablespoon honey
- 2 garlic cloves, minced
Directions
- 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.
- OVEN OPTION:.
- 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.
- Bake at 350F for about 30 minutes.
- CROCK POT OPTION:.
- 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.
- 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!
