2tablespoonscornstarchsaved for the end of the recipe
Line your slow cooker with a Reynolds Kitchens® Slow Cooker Liner.
Stir together the spice ingredients in a large bowl. Add the wings and toss to fully combine.
Add the rubbed wings to the slow cooker.
Using the same bowl, stir together all of the sauce ingredients except the cornstarch. Pour the sauce over the wings and toss.
Cook on high for 2 hours, or on low for 3-4 hours until the wings reach an internal temperature of 165F.
Remove the wings from the slow cooker (leaving the sauce) and place in a large bowl. Stir the cornstarch into 2 tablespoons cold water, and then add to the sauce mixture inside the slow cooker. Stir to combine.
Cook the sauce on high for 10 more minutes. Pour the thickened sauce over the wings and toss to coat.
Serve and enjoy!
For crispy wings, drizzle the finished wings in a bit of the sauce and place in a single layer on a foil lined baking sheet. Broil in the oven for 2-3 minutes or until crispy to your liking.