Ingredients
6 large Chicken legs, bone in, skin on (can be removed if desired)
1/2 C. Ginger Honey ( can sub regular honey)
1/8 C Molasses
1/8 C Sugar (can use brown sugar also)
1/2 C. Soy Sauce
1 tsp Sircha (can add more if you want)
1 tsp Grated ginger
1 tbsp. cornstarch
1 tbsp. water
Seasoning: Seasoned salt , pepper and garlic powder - as much as desired
For Glaze:
6 slices bacon, chopped
1/4 C Honey
3 tbsp. Worcestershire sauce
Directions
1) Combine the cornstarch and water in a small bowl. Set aside.
2) In a pot, combine ginger honey, molasses, sugar, soy sauce, ginger and siracha.
3) Bring to a boil. Add the cornstarch and water slowly, the sauce will thicken, then remove from the heat.
4) Line a slow cooker with parchment paper for easy cleanup.
5) In a bowl, season the chicken legs with salt, pepper and garlic.
6) Add the legs to the slow cooker along with the glaze you just made, add 1/2 C water and cook on high for 3 hrs.
For the Glaze:
7) Cook the bacon until crisp, then remove to a paper towel lined plate and let cool. If it wasn't chopped, crumble it now and set aside.
8) Drain the grease. Add the honey and Worcestershire sauce.
9) Let bubble over medium heat. Once it is bubbly, add in the chopped bacon.
10) Stir and cook for 1-2 minutes until it has thickened lightly, then remove from the heat and set aside.
11) When the 3 hours are up, add the glaze to your chicken in the crockpot. Cook for another hour.
12) After cook time is complete, remove the legs and place on a baking sheet.
13) Take the sauce from the crock pot and put into a smaller container. Using this sauce, baste the legs liberally all over.
14) Broil the legs in the oven until they begin to caramelize.
15) Bring the sheet out and turn the legs over, then brush the legs again all over with the sauce.
16) Broil again for a few minutes or until the legs begin to caramelize.
17) If there is remaining sauce left , feel free to use as a dipping sauce.
Prep: 30 minutes
Cook: 4 hours 15 minutes
Serves: 4-6
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