Categories: Slow Cooker

Ingredients

• 1/4 cup sherry
• 1/4 cup soy sauce
• 3 tbsp sugar
• 2 tbsp cornstarch
• 2 tbsp minced garlic, divided
• 2 tsp red pepper flakes
• 2 1/2 lbs. chicken wings, separated
• 2 tbsp vegetable oil
• 3 green onions, cut into 1-inch pieces
• 1/4 cup chicken broth
• 1 tsp sesame oil
• 1 tbsp sesame seeds, toasted

Directions

1. Combine sherry, soy sauce, sugar, cornstarch, 1 tbsp garlic and red pepper flakes in large bowl; stir to blend. Reserve 1/4 cup marinade in separate small bowl. Stir wings into remaining marinade. Cover; marinate in fridge overnight.

2. Drain wings; discard marinade. Heat vegetable oil in large skillet over high heat. Add wings in batches; cook 3 to 4 minutes or until browned on all sides. Remove to slow cooker using slotted spoon.

3. Add remaining 1 tbsp garlic and green onions to skillet; cook and stir 30 seconds. Stir in broth; pour over wings. Cover; cook on HIGH 2 hours.

4. Remove wings to large serving platter using slotted spoon. Add sesame oil to reserved marinade; stir to blend. Pour over wings; sprinkle with sesame seeds.

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