2.5 lbs chicken wings, a mixture of drummettes and wingettes
2 tbsp cornstarch
Sesame seeds
For the sauce
⅓ cup soy sauce
⅓ cup balsamic vinegar
⅓ cup brown sugar
¼ cup honey
1 tsp Sriracha or more to taste
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder
Instructions
In a large bowl, prepare sauce by whisking together soy sauce, balsamic vinegar, brown sugar, honey, Sriracha, ginger, garlic and onion powder.
Place wings in slow cooker. Pour sauce and using a spoon, gently toss to combine. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
In a small bowl, whisk cornstarch in 2 tablespoons water; stir into the slow cooker. Cover and cook on high for another 30 minutes. Serve with the sauce. Alternately, for dark and crispier wings, place chicken pieces in a single layer on a rack set on a baking pan. Broil for 2-3 minutes, turn wings over and broil the other side for another 2 minutes. Transfer to a serving plate, pour some sauce over and sprinkle with sesame seeds.