1 cup soy sauce

1 cup brown sugar

1/2 cup ketchup

2 teaspoon fresh ginger, minced

1/4 cup dry sherry

1/2 cup hoisin sauce

1 tablespoon fresh lime juice

3 tablespoons sesame seeds, toasted

1/4 cup green onions, thinly sliced

• In a large saucepan, broil the chicken wings 10 minutes on each side, or until browned.
• Shift the chicken wings to the 3 to 4-1/2 quart slow cooker. 
• Add in the soy sauce, brown sugar, ketchup, ginger and sherry.
• Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. Stir once in the middle of cooking to baste the wings with sauce. 
• Remove the wings from the slow cooker and reserve 1/4 cup of the juice in the slow cooker.
• In a small bowl, you want to mix the reserved juice, and mix it with the hoisin sauce and lime juice. 
• Drizzle over the chicken wings. Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.