Categories: Chicken

Ingredients

• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tsp chicken bouillon granules
• 16 chicken wings
• 3 tbsp cornstarch
• 1/2 cup cold water

Directions

1. In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved.

2. Meanwhile, using a sharp knife, cut through the two wing joints; discard wing tips. Transfer the wings to a slow cooker; add sugar mixture. Cover and cook on LOW until chicken juices run clear, 3-3 1/2 hours.

3. 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.

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