Sometimes going to the grocery store with three kids in tow just isn’t worth it.
It’s days like that when I just start digging through my pantry to find items that will work for dinner.
I had a bag of chicken wings in my freezer and decided that I would try something new . . . they ended up being a huge hit!
You could easily switch out chicken drumsticks or even chicken breasts instead of the wings- all of them will be delicious.
And since it’s made in the slow cooker, it doesn’t get any easier than this!
In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
Spray the crock pot with nonstick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
*If you want to speed up this process, pour the sauce into a saucepan and cook on the stovetop for just a couple of minutes, until the sauce thickens.