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Adapted from Stock the Crock
Ingredients
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, chopped green onion
Directions
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.
Substitutions: For a flavor boost, substitute 1 1 /4 cup maple syrup for honey. Reduce soy sauce to 1/2 cup and add 1/2 cup of good bourbon.