Ingredients:

  • 3 lbs (1.36 kg) chicken wings, separated at the joints (tips removed if desired)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1/2 tsp (2.5 g) garlic powder
  • 1/4 tsp (1.25 g) onion powder
  • 1 cup (240 ml) honey
  • 1/2 cup (120 ml) soy sauce (low sodium recommended)
  • 1/4 cup (60 ml) ketchup
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15 ml) cornstarch
  • 2 tbsp (30 ml) cold water
  • 1 tsp (5 ml) sesame oil (optional, for added flavor)
  • Red pepper flakes, to taste (optional, for heat)
  • Sesame seeds
  • Chopped green onions (scallions)

Instructions:

  1. Toss wings with olive oil, salt, pepper, garlic powder, and onion powder in a large bowl to coat evenly.
  2. Place wings in a single layer in the slow cooker. Avoid overcrowding.
  3. In a separate bowl, whisk together honey, soy sauce, ketchup, minced garlic, and apple cider vinegar.
  4. Pour the honey garlic sauce evenly over the wings in the crockpot.
  5. Cook on low for 3-4 hours, or on high for 1.5-2 hours, or until wings are cooked through and tender.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour into the crockpot and stir gently. Cook on high for another 15-20 minutes, or until the sauce has thickened.
  7. Preheat broiler to high. Line a baking sheet with foil. Transfer wings to the baking sheet (use tongs). Broil for 2-3 minutes per side, watching closely to prevent burning, until caramelized and slightly crispy.
  8. Transfer wings to a serving platter. Sprinkle with sesame seeds and chopped green onions. Serve immediately.