I love my chicken wings. And I love slow cookers. Great way to combine these two loves with a little bit of pizazz.
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
3 garlic cloves, minced
1 tsp. ground ginger
1 tsp. Sriracha
15-20 chicken wings
1 tbsp. cornstarch
1 tbsp. water
fresh cilantro, for garnish
sesame seeds, for garnish
1. In a sauce pan, add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, Sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes.
2. Spray the crock pot with non-stick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
3. After the 4 hours, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up).
4. Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
These chicken wings honestly fall off the bone. So be gentle when taking them out of the crockpot and putting them back in for step 3.
To quicken up the sauce thickening process, you can pour the sauce into a saucepan and cook on the stovetop until it thickens, just a few minutes.
The flavours of that sauce is so different than anything I’ve tasted and it is really good.
I didn’t have any cilantro so I skipped that but otherwise, I followed the recipe.