INGREDIENTS
- 3 pounds chicken wings
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
SAUCE
- ⅓ cup soy sauce
- ⅓ cup balsamic vinegar
- ⅓ cup brown sugar
- ¼ cup honey
- 3 cloves minced garlic
- 1 teaspoon Sriracha
- 1 teaspoon ginger powder
- 1 teaspoon ground pepper
- ½ teaspoon onion powder
Directions
In a spacious mixing bowl, combine soy sauce, balsamic vinegar, brown sugar, honey, minced garlic, Sriracha, ginger powder, pepper, and onion powder. Whisk the ingredients together until well blended.
Transfer the wings into a slow cooker. Pour in the soy sauce mixture and toss the wings to ensure even coating. Cover and cook on low heat for 3-4 hours or opt for high heat for 1-2 hours.
In a bowl, whisk together cornstarch and 2 tablespoons of water. Integrate this mixture into the slow cooker, stir, and cover. Continue cooking on high heat for an additional 10-15 minutes, allowing the sauce to thicken.
Preheat the oven to the broil setting. Cover the baking sheet with foil.
Arrange the wings on the prepared baking sheet and broil for 2-3 minutes, or until they achieve a caramelized and slightly charred appearance.
Serve right away with the remaining sauce. Garnish with sesame seeds and cilantro (optional).
