Peking Honey Chicken Wings
- Coat the slow cooker with cooking spray; rinse the chicken and pat dry.
- Heat the oil in a large skillet over med-high heat; brown the wings in batches, 3-5 minutes per side; as they brown, transfer to the slow cooker.
- In a bowl, whisk the remaining ingredients together; pour mixture over the wings to coat evenly.
- Cover and cook on HIGH for 1 ½ to 2 hours; if possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with the sauce.
- Serve hot or warm.