Many fragrant flavors combine to create slow-cooked wings to please any palate. Slow cooked so the meat falls right off the bone, Mahogany Wings are finger licking good. Make extra because you're going to want left overs.
Serves18 (about 4 wings each)
Preparation Time30 min
Cooking Time4 hr
Cooking MethodSlow Cooker
- 6 pounds chicken wings (about 36 wings)
- 1 can (10.75-ounces) Campbell's Condensed Beef Broth
- 2 bunches green onions, chopped
- 1 cup soy sauce
- 1 cup plum sauce
- 6 cloves garlic, minced
- 1/2 cup light molasses or honey
- 1/4 cup cider vinegar
- 1 tablespoon cornstarch
Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.
Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.
Stir 1/2 cup of the marinade and the cornstarch in a small bowl. Add the cornstarch and chicken mixture to the cooker.
Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.