Chicken Wings in Teriyaki Sauce (crockpot)

3 pounds chicken wings (about 16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry sherry

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.

In a bowl, combine chopped onion, soy sauce, brown sugar, ginger, garlic, and sherry. Pour sauce over chicken wings.

Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Stir wings once about halfway through cooking. Serve directly from slow cooker, keeping temperature on LOW.

Makes about 32 wing pieces
Source: Diana Rattray