Teriyaki Chicken Wings!

Here's another recipe from Cowboy Bliss to go along with the fried rice recipe I posted last week. You can add more of the La Choy sauce before the second broiling if you like, but they really don't need it.  

Slow Cooker Teriyaki Chicken Wings

Ingredients

4 pounds chicken wings

Marinade:

½ cup Kikkoman Teriyaki sauce (or soy sauce)

1 tsp garlic paste (or minced garlic)

1 tsp ginger paste (or minced ginger)

1 tsp Chinese Five Spice powder (optional)

Baste with:
La Choy Teriyaki sauce to taste
 

Directions

Rinse and cut apart wings (I trim off the wing tips) and place in a large bowl, preferably one with a lid. Mix marinade ingredients together. Pour marinade over wings and stir. Cover and refrigerate for at least an hour or until ready to cook. 
Remove wings from marinade and place in a single layer on a large baking sheet or broiler pan. Broil 4 to 5 inches from heat (this is the second rung in my oven) about 8 to 10 min. on each side. A lot of the fat will cook out of the chicken skin, leaving it crispy and browned. 
Transfer wings to the slow cooker a few at a time, drizzling each layer with La Choy Teriyaki sauce. Go easy with it. It’s thicker and sweeter than Kikkoman, and a little goes a long way. 
Cook the wings on low 4 to 5 hours. When done, broil again for a few minutes if crispier wings are desired (recommended). 
Allow to cool for a few minutes and enjoy!

Basic Fried Rice

In my current work in progress, Cowboy Bliss, the heroine is a bunkhouse cook. Writing her character has inspired me to post a few recipes. You can add chicken or shrimp or whatever you like to this, but it's pretty darn good just the way it is.

Basic Fried Rice

Ingredients

1 medium onion, chopped

4 or 5 baby carrots, chopped

1/3 cup frozen peas, if you have them (I didn’t)

2 large eggs

1/2 teaspoon salt

Pepper to taste

4 tablespoons oil for stir-frying, or as needed

4 cups cooked rice

1 - 2 tablespoons soy sauce

Directions

Chop onions and carrots. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and add 2 more tablespoons oil. Add the onions, baby carrots, and peas. Stir-fry for a few minutes until the onions are translucent. Add the rice and soy sauce and stir-fry for a few more minutes until the rice is heated through. Add the scrambled egg back into the pan. Mix thoroughly and serve!

Oh, and here's the cover of the book, which I'm guessing will be released in the fall of 2015. 

Kinda makes you want to volunteer to cook for him, doesn't it?