Directions
Place the chicken wings in a slow cooker.
Whisk together soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and red pepper flakes in a bowl.
Pour the sauce over the chicken wings and coat well.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until wings are tender.
Remove wings and place on a foil-lined baking sheet.
Preheat oven to broil.
Make a slurry: Mix cornstarch and water in a small saucepan. Stir into the slow cooker sauce and cook until thickened.
Brush the thickened sauce over the wings.
Broil for 3–5 minutes, until edges are slightly charred and glaze is sticky.
Garnish with sesame seeds and chopped green onions before serving.
Variations & Tips
Spicy lovers: Add more red pepper flakes or a dash of sriracha.
Sweeter glaze: Add more honey.
Flavor twist: Add a tablespoon of hoisin sauce or splash of lime juice.
More meat: Use chicken drumettes instead of wings.
Gluten-free: Substitute soy sauce with tamari.
