Asian Spiced Chicken Wings

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  • 3 pound(s) Chicken Wings
  • 1/2 cup(s) Soy Sauce
  • 1/2 cup(s) Dark Brown Sugar
  • 1/4 cup(s) Ketchup
  • 1 tablespoon(s) Dry Sherry
  • 2 teaspoon(s) Fresh Ginger
  • 2 clove(s) Garlic - minced


  1. Pat the chicken wings with paper towels until dry. Broil the chicken wings for 10 minutes on each side or until brown. Transfer the wings to the Crock-Pot. In a small bowl, combine all other ingredients. Drizzle over the wings and toss to coat. Cover, cook on low 5-6 hours or on high 2-3 hours.
January 2012

This recipe is a personal recipe added by trueblonde03 and has not been tested or endorsed by MyRecipes.

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