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Ingredients Jump to Instructions ↓

  1. 4 Uncooked turkey wings

  2. 3 cups 711ml Chicken broth

  3. 1/2 cup 55g / 1.9oz Celery - finely chopped

  4. 1 teaspoon 5ml Salt

  5. 3 tablespoons 45ml Cornstarch

  6. 1/4 cup 40g / 1.4oz Brown sugar

  7. 1/4 cup 59ml Vinegar

  8. 1/4 cup 59ml Soy sauce

  9. 1/3 cup 78ml Chili sauce

  10. 1/2 cup 118ml Green pepper - cut into Strips

  11. 1 Pineapple chunks --

  12. Drained

Instructions Jump to Ingredients ↑

  1. Separate wings at joints and discard tips. In slow-cooking pot, combine wings, broth, celery, and salt. Cover and cook on low for 4 to 6 hours or until tender. Drain, saving 1 1/2 cups broth for sauce.

  2. In large skillet, combine cornstarch, brown sugar, 1 1/2 cups broth, vinegar, soy sauce, and chili sauce. Cook and stir until thick and clear. Stir in green pepper and pineapple; simmer for 2 minutes. Add drained, cooked wings. Bring to simmer. Serve over rice.

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