Mahogany Wings in a Crockpot Recipe

Ingredients

6 lb. chicken wings (about 36)
1 can (10 1/2 oz) condensed beef broth
2 bunches green onions, cleaned and chopped
1 cup soy sauce
1 cup bottled plum sauce
6 cloves garlic, minced
1/2 cup light molasses or honey
1/4 cup cider vinegar
1 Tbsp. cornstarch

Preparation

Step 1

Rinse wings and pat dry. Cut off wing tips and discard. Cut remaining wings in half at joint and set aside.

Stir the broth, onions, soy sauce, plum sauce, garlic, molasses or honey and vinegar together in a large non-metalic bowl. Add the chicken wings and stir to coat with sauce. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

In a small bowl, stir together 1/2 cup of the marinade and the cornstarch; turn into a crockpot. Add the wings and the remaining marinade, stir to mix well. Cover and cook on low for 7-8 hours or high for 4-5 hours, or until the chicken is cooked through.

Makes about 18 servings