4 – 5 pounds chicken wings, sectioned and tips removed (or you can leave them whole)
2 cups light corn syrup
½ cup chili garlic sauce (in the oriental section)
¼ cup honey
¼ cup molasses
¼ cup soy sauce
2 tablespoons rice wine or white vinegar
1 ½ tablespoons minced ginger
1 teaspoon minced garlic
¼ teaspoon salt
4 tablespoons cornstarch mixed in 2 tablespoons cold water
Prepare chicken wings if sectioning into parts and place in slow cooker.
Mix corn syrup, chili garlic sauce, honey, molasses, soy sauce, vinegar, ginger, garlic and salt in a saucepan. Over medium heat, bring to a simmer, reduce heat to low and simmer for 10 minutes, stirring frequently.
After mixing cornstarch and water together, stir into corn syrup mixture until well incorporated. Bring back to a simmer and continue simmering until cloudiness disappears.
Cool mixture for 10 – 15 minutes, then pour over chicken wings, tossing wings to coat thoroughly. Cover and cook for 7 – 8 hours on low or 3 – 4 hours on high, mixing wings 2 – 3 times during the process to redistribute sauce.
Serve warm or at room temperature.