CROCK POT
Asian Spiced Chicken Wings
3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
1/4 cup dry sherry
1/2 hoisin sauce
1 Tbs fresh lime juice
3 Tbs sesame seeds, toasted
1/4 cup green onions, thinly sliced
Broil the chicken wings
10 minutes on each side, or until browned.
Transfer the chicken wings to the slow cooker.
Add the remaining ingredients, except
the hoisin sauce, lime juice, sesame seeds,
and
green onions and stir thoroughly.
Cover; cook on Low for 5 to 6 hours or
on High for 2 to 3 hours.
Stir
once in the middle of cooking
to baste the wings with sauce.
Remove the wings from the stoneware
and reserve 1/4 cup of the juice in
the slow cooker.
Combine this juice with the hoisin sauce and lime
juice.
Drizzle over the chicken wings.
Before serving,
sprinkle wings with toasted sesame seeds
and green
onions, and mix to coat evenly.