2 1/2 - 3lbsfresh or frozen wingsthaw if first if frozen
1sprig of green onions chopped
1heaping tsp each of cuminginger, curry, chili powder, and garlic powder
For the sauce
1teaspoonginger powder
1teaspooncurry powder
1teaspoongarlic powder
2teaspoonschili powder
1teaspooncumin
1cupcrushed pineapplein pineapple juice NOT heavy syrup
1cupmolasses
1/2cupgluten free soy sauce
1/4cuphoney
2-4clovesgarlic crushed
1jalapeno diced
1/2cupsirachi sauce
To thicken sauce at end (optional)
3Tablespoonsgluten free flour
3Tablespoonswater
Instructions
Thaw wings (if frozen) and separate wings at the joints (if needed)
Spray crockpot with non-stick spray.
Place chicken wings in crockpot covering the bottom. Sprinkle the spices for the wings over top. If there are more wings to add, add then sprinkle the new layer with the same spices.
In a medium bowl, combine all ingredients for the sauce. Do not add the flour and water at this time.
Whisk ingredients and pour on top of wings.
Set crockpot to LOW for a 3-4 hour cook time or HIGH for a 1 1/2 - 2 hour cook time.
Wings are done when they are "falling off the bone" but still attached.
Remove wings from crockpot and serve or finish the sauce below.
Optional
Remove wings from crockpot and set aside.
Carefully pour the liquid in the crockpot into a food processor or blender.
In a small bowl, mix the flour and water together and add to blender/food processor.
Blend ingredients together.
Pour the sauce over the wings or dip the wings in the sauce.