Hello everyone! Hope you are enjoying warmer Spring like weather now a days. Have you ever heard of the phrase: “I wasn’t born in Texas, but I got here as quick as I could!”. Well around this time of the year, I can say that with a big smile on my face. Last weekend we took a weekend trip to the Texas hill country for the sole purpose of wild flower viewing, and boy did we hit the jackpot! Below are a few photos for your viewing pleasure:
The funny thing is after we took photos at the blue bonnet field, hubby had to save a few ladies from some car trouble (their SUV got stuck in the sandy area), after several tries and still no luck, the grandma of the group went to flag a few motorists down, we almost got a stern talk to by the property owner. You see wild flower viewing is not without it’s dangers!
Anyhoo, the weather has been unusually warm, and I would rather not stand over the stove if I can help it, so here is a very simple recipe that pretty much involves no labor, though you can not tell by the taste of the wings, the family ate them up and I was delighted, enjoy!
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/3 cup soy sauce
- 1/4 cup water
- 1/8 cup vegetable oil
- 2 lb chicken wings
In a plastic bag, mix all ingredients then add chicken wings; toss gently to coat. Refrigerate at least 2 hours to marinate.
Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1/2 cup of the marinade; set aside any remaining marinade.
Cover; cook on High heat setting 4 to 5 hours.
Turn on your oven broiler. Remove the cooked wings from the slow cooker, place them flat on a baking sheet, baste with the marinade, broil for 5-6 minutes depending on your oven. I served the wings over a bed of flattened vermicelli, drizzle any remaining sauce over the wings.
Recipe adapted from Betty Crocker