Sweet-And-Sour Chicken Wings

• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup ketchup
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon chicken bouillon granules
• 16 chicken wings
• 3 tablespoons cornstarch
• 1/2 cup cold water

1. In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir until sugar is dissolved.
2. Meanwhile, using a sharp knife, cut through the two wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours.
3. Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.

sugar, cider vinegar, ketchup, soy sauce, chicken bouillon granules, chicken, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/sweet-and-sour-chicken-wings/ (may not work)