Oriental Chicken Wings

I got this recipe from my friend Leigh's mom. I've had it once or twice when Leigh made it and when her mom made it a couple weeks ago I knew I wanted to make this for myself. The chicken becomes so tender that the meat just falls off the bone. There's no set time for how long to keep it in the slow cooker but the longer you do, the more tender the meat becomes. I left mine in the slow cooker for 4 hours tonight and it was so good! I will be making this recipe over and over again!

Oriental Chicken Wings:

20-25 chicken wings, cut tips off
1 c water
3/4 c soy sauce
1 c sugar
1/3 c sweetened pineapple juice
1/4 c olive oil
1 tsp garlic powder
1 tsp ground ginger

Mix everything together except the chicken wings. Place the chicken into a 9x13-inch glass dish. Pour the sauce over the wings. (I had to use another smaller dish since not all of my chicken fit in the regular dish.) Cover the dish and refrigerate overnight.

Preheat oven to 350. Either wait for the glass dish to come to room temp or transfer to a shallow roasting pan. Bake for about 1 hour, turning the chicken once halfway through the cooking time. Transfer to a slow cooker with the juices and cook on low for about 4 hours, stirring occasionally.

*Note: If you don't use a slow cooker, bake in the oven for 2 1/2 hours.

I served my chicken with some sticky rice, to mop up the juice. So good!




Soaking in the marinade...






The rest soaking in the marinade...






Fresh from the oven...






Enjoy!...