- 2 – 2 1/2 lbs. chicken wings, or preferably flats and drumettes
- 1/4 cup soy sauce
- 1/4 cup brown sugar, firmly packed
- 2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. black pepper
- kosher salt
- 1 tbsp. cornstarch
- Sesame seeds
- Salt chicken wings (flats and drumettes) with kosher salt and place in the bottom of a large crock pot. Set aside.
- In a mixing bowl, combine soy sauce, brown sugar, ground ginger, garlic powder, cayenne pepper, black pepper, and a pinch more salt if desired. Stir in cornstarch until well combined.
- Pour mixture into crock pot.
- Cover and cook for approximately 2 1/2 hours, or until thoroughly cooked. Turn wings occasionally to fully incorporate the sauce over all the chicken pieces.
- Turn broiler on. While it is heating, line a baking sheet with parchment paper (for easy cleanup).
- Place wings on the prepared baking sheet and broil until crispy, approximately 5 minutes. I like to turn mine and crisp the other side also.
- Remove from broiler and immediately sprinkle with sesame seeds.
- Serve with your favorite sides or appetizers.