Ingredients:

  • 3 lbs chicken wings (flats and drums separated)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup honey
  • ¼ cup low sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil

Instructions:

  1. Pat the chicken wings completely dry with paper towels to remove excess moisture.
  2. In a large bowl, toss the wings with salt, black pepper, and garlic powder until evenly coated.
  3. Transfer the wings into the slow cooker insert in a single layer as much as possible.
  4. Whisk together the honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, sriracha, and toasted sesame oil in a small bowl.
  5. Pour the glaze mixture over the wings, tossing to ensure every inch is covered.
  6. Cover and cook on Low for 4 hours or High for 2 hours until the meat is tender.
  7. Preheat the oven broiler to high and line a baking sheet with aluminum foil.
  8. Transfer the wings to the baking sheet, reserving the remaining cooking liquid in the slow cooker.
  9. Brush a generous layer of the thickened cooking liquid back onto each wing.
  10. Broil for 3–5 minutes per side, watching closely, until the sauce bubbles and turns a deep mahogany brown with slightly charred edges.