Ingredients
1 cup sugar
1 cup cider vinegar
1/2 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 teaspoon chicken bouillon granules
16 chicken wings
3 tablespoons cornstarch
1/2 cup cold water
Method
Sources
📖
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Unrefined whole cane sugar — Indian sweets, chai, payasam
Lemon zest and pepper blend — wings, fish, grilled chicken
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Achievable elevated desserts — laminated doughs, cakes, custards
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In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir until sugar is dissolved. Meanwhile, using a sharp knife, cut through the two wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours. Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.