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- 4 lbs chicken wings and drummettes (or just wings, tips removed)
- 20 oz can pineapple, cubed ~ reserve the juice
- 1 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup pineapple juice from canned pineapple
- 2 Tablespoons vegetable oil
- 2 cloves garlic, pressed
- 1 teaspoon table salt
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
Directions
- Place chicken and cubed pineapple into the bowl of a 5-7 quart slow cooker.
- In a medium sized bowl, combine honey, soy sauce, brown sugar, pineapple juice, vegetable oil, garlic and salt. Pour sauce over chicken. Cover and set slow cooker on low for seven hours.
- When finished, remove chicken, set aside and keep warm. Pour juice from the slow cooker into a saucepan. Bring to a boil. Mix together cornstarch and water in a small bowl and slowly whisk into boiling sauce. Boil for one minute and remove from heat.
- Drizzle wings with thickened sauce and serve it on the side for dipping.