Cooking Directions

• Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.
• 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.
• Stir 1/2 cup of the marinade and the cornstarch in a small bowl.  Add the cornstarch and chicken mixture to the cooker.
• Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.

Ingredients

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