15 chicken wings
1/3 cup honey
1/2 cup brown sugar packed
1/3 cup balsamic vinegar
1/3 cup soy sauce
1 1/2 tsp garlic minced
1 tsp sriracha
1 tsp ground ginger ground
1 tsp onion powder
1 pinch black pepper to taste
1 tbsp cornstarch
1 tbsp water
ranch dressing for dipping (optional)

Spray bottom of the crockpot with cooking spray. Arrange chicken wings in a single layer along the bottom.
In a small bowl, whisk together honey, brown sugar, balsamic vinegar, soy sauce, garlic, sriracha, ground ginger, onion powder, and black pepper. Pour sauce over chicken wings, tossing to coat.
Cook chicken wings on LOW for 4 hours or HIGH for 2 hours. If possible, turn chicken wings halfway through.
In a small bowl, whisk together cornstarch and water to create a slurry. Add slurry to crockpot and mix with the sauce. Cover crockpot and cook on high for another 10 minutes or until sauce reaches desired thickness.
Serve chicken wings immediately with ranch dipping sauce.
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