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.
6 pounds chicken wings (about 36 wings)1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth2 bunchs green onion, chopped1 cup soy sauce1 cup plum sauce6 cloves garlic, minced0.5 cup molasses or honey0.25 cup cider vinegar1 tablespoon cornstarch
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