Slow Cooker Teriyaki Chicken Wings

 

3/4

cup granulated sugar

1/2

cup packed brown sugar

1

teaspoon garlic powder

1

teaspoon ground ginger

1

cup soy sauce

3/4

cup water

1/4

cup pineapple juice

1/4

cup vegetable oil

4

lb chicken wings (24)

• 1 In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
• 2 Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
• 3 Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).