Mahogany Wings

Campbell's Mahogany Wings Recipe

Many fragrant flavors combine to create slow-cooked wings to please any palate.

At a glance

Prep

30 min.

Total

10 hr. 30 min.

Serves

18

Servings: about 4 pieces each

Marinate: 6 hr.

Cook: 4 hr.

Made With

  • Campbell’s® Condensed Beef Broth

    Campbell’s® Condensed Beef Broth

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What You'll Need

6 pounds chicken wings (about 36 wings)
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
2 bunches green onions (scallions), chopped
1 cup soy sauce
1 cup plum sauce
6 cloves garlic, minced
1/2 cup molasses or honey
1/4 cup cider vinegar
1 tablespoon cornstarch

How to Make It

  • 1

    Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.

  • 2

    Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.

  • 3

    Stir 1/2 cup of the marinade and the cornstarch in a small bowl.  Add the cornstarch and chicken mixture to the cooker.

  • 4

    Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.

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  • *Or on LOW for 7 to 8 hours.
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RID#50442

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