Ingredients

The following ingredients have 6 Servings
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon pepper
  • 1 1/2 cups honey
  • 3/4 cup reduced sodium soy sauce
  • 1/2 cup ketchup
  • 2 tablespoons canola oil
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves minced
  • 3 pounds chicken wings or drumettes
  • 2 tablespoons cornstarch
  • Garnish: toasted sesame seeds and chopped green onion

Instruction

  • Spray interior of 5 or 6 quart slow cooker crock with nonstick cooking spray.
  • In medium size mixing bowl, stir together salt, pepper, honey, soy sauce, ketchup, canola and sesame oils, and minced garlic. Mix well.
  • Place a layer of wings in the slow cooker crock. Spoon a portion of sauce over the top.
  • Make another layer of wings, staggering them so they don’t directly overlap the first layer. Spoon a portion of sauce over the second layer. Continue with layers topping with sauce until all wings are in cooker.
  • Cover. Cook on low 3 to 4 hours or on high 1 – 2 hours until chicken is tender. Remove wings and keep warm.
  • In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10 - 15 minutes, or until the sauce has thickened.
  • Preheat oven to broil. Place wings on foil lined baking sheet. Broil 3 – 5 minutes or until wings are caramelized and lightly charred.
  • Serve wings with additional sauce and sprinkle with sesame seeds and chopped green onions.