makes 2-4 servings
For the sauce:
1/3 cup reduced sodium soy sauce
1/3 cup balsamic vinegar
1/3 cup pure maple syrup
3 cloves garlic, minced
1 teaspoon Sriracha, or more to taste
1 teaspoon minced ginger
1/2 teaspoon ground aleppo pepper (or 1 teaspoon ground black pepper)
1/2 teaspoon onion powder
2 pounds chicken wings
2 tablespoons cornstarch
1/4 cup water
1. Lightly coat the bottom of a slow cooker with cooking spray. Add the chicken wings in a single layer.
2. In a bowl, whisk together all of the sauce ingredients. Pour the sauce over the chicken wings and spoon over the chicken to evenly coat both sides.
3. Place the lid on the slow cooker and cook on high for 2 hours or low for 4 hours.
4. After the cooking time is complete, mix together 2 tablespoons of cornstarch in 1/4 cup water. Pour the cornstarch mixture into the slow cooker and stir to combine. Cook on high for 10 minutes, or until the sauce has thickened.
5. Set the oven to broil. Carefully transfer the chicken wings to a baking sheet lined with aluminum foil. Broil for 2-3 minutes, or until the chicken begins to caramelize and lightly char.
6. Serve immediately with extra sauce on the side. And don't forget extra napkins!