Slow-Cooked Cranberry Hot Wings Recipe

In a small bowl, whisk the first ten ingredients until blended. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low 3-4 hours or until chicken is tender. Remove wings to a 15x10x1-in. baking pan; arrange in a single layer. Preheat broiler. Transfer cooking juices to a large skillet; skim fat. Bring juices to a boil; cook 15-20 minutes or until mixture is reduced by half, stirring occasionally. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Meanwhile, broil wings 3-4 in. from heat 2-3 minutes or until lightly browned. Brush with some of the glaze; serve with remaining glaze.