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Korean Chicken Wings


  • 3 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 3/4 cup honey 1/2 cup soy sauce
  • 1/3 cup Sriracha sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 4 pounds chicken wings, split at joints, tips removed
  • 1/4 cup sliced green onions
  • 1 to 2 tablespoons toasted sesame seeds


In a slow cooker crock, stir cornstarch and lime juice until cornstarch is dissolved. Add honey, soy sauce, Sriracha sauce, sesame oil, ginger and garlic. Stir until well blended. Add wings to crock. Stir until evenly coated. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours. Line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Remove wings from sauce in crock and place on foil-lined baking pan. Pour sauce into a small saucepan. In the saucepan over medium heat, Cook sauce until it has reached a boil and is thickened. Heat broiler on high. Broil wings for 18 to 20 minutes, turning and brushing with sauce, until wings are browned and crispy. Sprinkle with green onions and sesame seeds before serving. Serve with additional sauce, if desired.


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