Slow Cooker Sticky Chicken Wings

1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon sriracha (or your favorite hot sauce)
black pepper
15-20 chicken wings
1 tablespoon cornstarch
1 tablespoon water
fresh cilantro
sesame seeds

In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the
sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
Spray the crock pot with nonstick cooking spray and place the chicken inside. Pour the sauce over the chicken and
move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high
for 4 hours, flipping chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the
cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back
into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before
serving, sprinkle with torn cilantro leaves and sesame seeds.

(I usually make this with boneless, skinless chicken breasts, then shred them after they are cooked and serve it over rice.)