Every time I prepare this meal, the aroma fills the house with a heavenly scent. This recipe is truly a delight.

Place the chicken wings in the slow cooker.

In a bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and red pepper flakes.

Pour the sauce over the chicken wings, ensuring they are well coated.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the wings are tender.

Once cooked, remove the wings from the slow cooker and place them on a baking sheet lined with foil.

Preheat your oven to broil.

In a small saucepan, mix the cornstarch and water to create a slurry. Add this to the sauce in the slow cooker and stir until thickened.

Brush the thickened sauce over the wings.

Broil the wings in the oven for 3-5 minutes, until the edges are slightly charred and the glaze is sticky.

Remove from the oven and garnish with sesame seeds and chopped green onions before serving.

For a spicier kick, add more red pepper flakes or a dash of sriracha to the sauce. If you prefer a sweeter glaze, increase the amount of honey. For a different flavor profile, try adding a tablespoon of hoisin sauce or a splash of lime juice for a tangy twist. You can also use chicken drumettes instead of wings if you prefer more meat. To make this dish gluten-free, substitute the soy sauce with tamari.