Instructions

• Sprinkle 3 pounds chicken wings with salt and pepper to taste, then place the wings in the bottom of your slow cooker in a single layer if possible.
• In a small mixing bowl, whisk together 1 cup honey, 1/2 cup soy sauce, 2 teaspoons minced garlic, 1 teaspoon ground ginger, and 2 tablespoons vegetable oil until smooth. Pour the sauce evenly over the wings and turn the wings once to coat.
• Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours.
• When the wings are done, use tongs or a slotted spoon to transfer the wings to a plate and leave the sauce in the slow cooker.
• Pour the sauce from the slow cooker into a saucepan and bring it to a boil over medium-high heat. Reserve a small amount of the hot sauce in a bowl, whisk the 1 tablespoon cornstarch into the reserved sauce until smooth, then return the cornstarch slurry to the saucepan. Continue boiling and stirring until the sauce thickens, about 1–2 minutes.
• Return the wings to the slow cooker (or place the wings in a large bowl), pour the thickened sauce over them, and toss gently to coat evenly. Serve.