Slow Cooker Sticky Chicken Wings

SLOW COOKER STICKY CHICKEN WINGS

 

3 pounds chicken wings

2 tablespoons cornstarch

Sesame seeds for garnish

Fresh cilantro, chopped for garnish

Scallions, chopped for garnish

 

FOR THE SAUCE

1/3 cup soy sauce

1/3 cup prepared hoisin sauce

1/3 cup brown sugar, packed

1/4 cup honey

4 cloves garlic, minced

1 teaspoon Sriracha, or more, to taste

1 ½ inch knob of fresh ginger, minced

1 teaspoon ground pepper

1 teaspoon onion powder

1 teaspoon garlic powder

 

1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, honey, garlic, Sriracha, ginger, pepper, garlic powder and onion powder.

2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.

3. 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. Strain the cooking liquid into a saucepan and bring to a light boil to reduce.

4. Preheat oven to broil. Line a baking sheet with foil.

5. Place wings onto the baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Baste the chicken with the reduced cooking liquid.

6. Serve immediately with remaining sauce, garnished with sesame seeds, scallions and cilantro.