1/2 C Ginger honey (can substitute regular honey)
1/8 C Molasses
1/8 C Sugar (can substitute brown sugar)
1/2 C Soy Sauce (low sodium can be substituted)
1 tsp Sriracha (can add more if you wish)
1 tsp Grated Ginger
1 TBSP.Cornstarch
1 TBSP. Water
Seasonings: Seasoned Salt, pepper and garlic powder – sprinkling as desired
For the glaze:
6 slices bacon, chopped
1/4 cup Honey
3 tablespoons Worcestershire sauce
Combine cornstarch and water in a small bowl. Set aside. Then, in a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and sriracha. Bring to a boil. Add the cornstarch and water slurry, - the sauce will thicken, then remove off the heat. Line the slow cooker with parchment paper for easy cleanup and to avoid sticking. In a bowl, season the chicken legs with salt, pepper and garlic. Add the legs to the slow cooker bowl along with the glaze you just made, add 1/2 C of water and cook on high for 3 hours. Glaze In a pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside. Drain the grease,. Add the honey & Worcestershire sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat and set aside. When 3 hours is up, add this sauce to your chicken in the crockpot. Cook for an additional hour. After cook time is complete, remove the legs and place them on a baking sheet. Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over. Broil the legs in the oven until they begin to caramelize. Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce. Broil again for a few minutes or until the legs begin to caramelize. If there is remaining sauce left, use as a dipping sauce.