Chicken Wings in Teriyaki Sauce

Now You’re Cookin’ Cookbook 2004, p. 23

3 lb. chicken wings

1 large onion, chopped

1 cup brown sugar

1 cup soy sauce

¼ cup dry cooking sherry

2 tsp ground ginger

2 cloves garlic, minced

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat, 20 minutes, 10 minutes a side or until chicken is brown. 

There were zero wings at Kessler's. None. Goose egg. So here are some drumsticks instead.

Transfer chicken to slow cooker.

Mix together onion, brown sugar, soy sauce, cooking sherry, ginger and garlic in bowl. Pour over chicken wings. 

It's a really nice teriyaki sauce!

Cover and cook on low 5-6 hours or on high 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from slow cooker.

Served with a nice bagged salad, an egg roll, and some more kid-friendly chicken because we had small guests.

My Rating: 4/5 "Wonderful, wonderful flavor. The chicken was also tender. In fact that was the only problem with this - the chicken was so tender it fell off the bone and kind of shredded itself when I was taking the drumsticks out of the slow cooker. But if you want shredded chicken in a nice teriyaki sauce, then man do I have a recipe for you!"