Marinated Chicken Wings
20 whole chicken wings (about 4 pounds)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2 to 3 garlic cloves, minced
2 tablespoons sugar
2 teaspoons ground ginger
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 13 by 9-inch baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade.
Place chicken in a 5-quart slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish; discard cooking juices. Yield: 18-20 servings.
"resident shameless hussie"