1/3 cup fig balsamic vinegar (or regular balsamic)
1/3 cup raw honey
1/4 cup low-sodium chicken broth
1 tbsp fresh lime juice, plus additional lime wedges for serving (optional)
3 cloves garlic, minced
1 1/2 tsp Sriracha sauce
1 tsp ground coriander
3 tbsp potato starch
1/4 cup fresh cilantro leaves, for garnish
To a 4- or 5-qt slow cooker, add chicken wings and toss with salt and pepper. In a medium bowl, combine soy sauce, vinegar, honey, broth, lime juice, garlic, Sriracha and coriander. Pour sauce over wings and toss to coat. Cover and cook on low for 3 to 4 hours, until chicken is no longer pink and pulls easily from the bone.
In a small bowl, whisk ¼ cup cold water and starch until smooth; stir into slow cooker. Increase heat to high and cook for 10 to 15 minutes more, until mixture is thickened and coats the wings. Garnish with cilantro leaves and serve with lime wedges (if using).
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