Ingredients:
20 whole chicken wings (about 4 lbs.)
1 c. soy sauce
1/4 c. white wine or reduced sodium chicken broth
1/4 c. canola oil
1 Tbsp. sugar
2 garlic cloves, minced
1 tsp. ground ginger
Directions:
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable plastic bag. In a small bowl, whisk the remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.
Transfer chicken and marinade to a 5 qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
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