Every Time I Prepare This Meal, the Aroma Fills the House with a Heavenly Scent

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Directions

  1. Arrange chicken wings in the slow cooker.

  2. In a bowl, whisk together soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the wings and toss to coat evenly.

  3. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the wings are tender.

  4. Transfer the wings to a foil-lined baking sheet. Preheat the broiler.

  5. In a small bowl, mix cornstarch with water to form a slurry. Stir into the sauce remaining in the slow cooker and heat until thickened.

  6. Brush the thickened sauce generously over the wings.

  7. Broil for 3–5 minutes, until the edges are slightly charred and the glaze is sticky.

  8. Garnish with sesame seeds and chopped green onions before serving.

Variations & Tips

  • For more heat: Add extra red pepper flakes or a dash of sriracha.

  • Sweeter glaze: Increase the honey to taste.

  • Flavor boost: Stir in 1 tablespoon of hoisin sauce or a splash of lime juice.

  • Easy eating: Use chicken drumettes for more meat per piece.

  • Gluten-free option: Substitute soy sauce with tamari.

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