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!