Ingredients
1 cup sugar1 cup cider vinegar1/2 cup ketchup2 tablespoons reduced-sodium soy sauce1 teaspoon chicken bouillon granules16 chicken wings3 tablespoons cornstarch1/2 cup cold water
Preparation
In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved.
Meanwhile, using a sharp knife, cut through the 2 wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours.
Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.
