Asian Style Chicken Wings
½ cup vegetable oil
½ cup soy sauce
½ cup pineapple juice
½ cup honey
¼ cup chili garlic sauce (or paste), more or less to taste
1 cup light brown sugar
8 scallions, finely chopped, both white and green parts
1 tablespoon ground ginger
2-3 teaspoons minced garlic (4-6 cloves)
4 pounds chicken wings, separated, discard tips
Mix oil, soy sauce, pineapple juice, honey, chili garlic paste, sugar, scallions, ginger and garlic together in large resealable bag.
Add wings and mix until well coated. Seal tightly and refrigerate for 12 - 24 hours to marinate.
Spray slow cooker with non-stick cooking spray, pour wings and marinade into slow cooker.
Cook on high 6-8 hours or on low for 8-10 hours.
If desired, right before serving, remove to broiler safe pan and broil for a few minutes to crisp up wings.