Slow Cooker Chicken Wings - pineapple juice

Method

• In a 5-quart slow cooker, stir together 2 cups of the pineapple juice (reserving the rest for alter) along with the coconut aminos, garlic, ginger, sesame oil and sea salt until well combined.
• In a separate small bowl, whisk together the tapioca flour and the remaining 1/4 cup of pineapple juice until smooth.
• Stir into the slow cooker with the other sauce ingredients.
• Place the wings down onto a paper towel and place another paper towel on top.
• Pat the wings until they are as dry as possible.
• Place the wings onto a large plate or cutting board.
• In a small bowl, mix together the 5 spice and red pepper flakes.
• Sprinkle half the mixture on the wings evenly, and rub it into each wing.
• Flip the wings and repeat on the other side with the remaining spices.
• Add the chicken wings into the slow cooker with the sauce and cook on high for 2-3 hours (you want the chicken to no longer be pink inside.)
• Once cooker, line a large baking sheet with parchment paper and place the wings on it in one, flat layer.
• Turn your oven on to high broil and place the oven rack in the 3rd from the top position.
• Before you begin to broil the wings, pour the sauce from the slow cooker into a large pot and bring to a boil over high heat.
• Once boiling, boil 3 minutes and stir constantly.
• Then, reduce the heat to medium and simmer, stirring frequently, until the sauce reduces by half (about 15 minutes) Once reduced, remove from the heat to cool and slightly thicken more.
• While the sauce simmer, its time to broil the wings.
• Using a basting brush, generously rub some of the simmering sauce over all the wings.
• Place into the oven and broil for 5 minutes.
• Remove from the oven, generously baste again, and broil an additional 45 minutes until browned and sticky.
• Flip the wings over, generously baste and repeat the process again, making sure to baste half way through cooking time again.
• Once the wings are nice and sticky, garnish with chopped cilantro, green onion, sesame seeds and devour with the reduced sauce for dipping!
• Note: This recipe does make a fair amount of sauce, and you most likely wont use it all.
• However, I think chicken wings need lots of sauce, so its better to err on the side of having a little too much than not enough!