Slow Cooker

1. Add the sauce ingredients to the slow cooker. Whisk until well blended.
2. Add chicken wings and toss until evenly coated.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. See optional broil & sauce thickening instructions below.
5. Garnish with sesame seeds if using.

Instant Pot

1. Pour water into the pressure cooker. Add trivet.
2. Season wings with salt & pepper (optional). Pile the wings on top of the trivet.
3. Close lid and seal valve. Set high pressure and cook 5 minutes. When done, quick release remaining pressure.
4. Carefully remove wings from pressure cooker with tongs. Whisk together the sauce ingredients. Toss with half the sauce & then continue on to the broil steps below. After broiling, pour remaining sauce on top of wings. Garnish with sesame seeds (if using).
   • See steps below for thickening the sauce.
   • If you’re not going to broil your wings, you can toss the wings with all of the sauce and serve.

BROIL (optional but recommended): when done cooking, remove wings from the appliance and lay them on a large baking sheet. Place the baking sheet under your oven’s broiler for 2-5 minutes or until wings are crisp to your liking.

Thicken The Sauce –  slow cooker instructions: Remove the chicken wings from the slow cooker. Mix together your thickening agent and water in a small bowl. Pour mixture into slow cooker and cook on HIGH 5-10 minutes or until the sauce has thickened to your liking. Pour sauce on top of wings or add them back into the slow cooker until ready to serve.

Thicken The Sauce –  Instant Pot: Combine the sauce ingredients in a medium-size saucepan. Simmer over low heat until sauce has slightly reduced & thickened. Pour on top of cooked wings.