Slow Cooker Mahogany Chicken Wings

Mahogany Chicken Wings

Slow Cooker Mahogany Chicken Wings are so delicious, yet so simple.


Units Scale
  • 6 pounds chicken wings (about 36 wings)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 bunches green onion, 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


  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.