Pat 3 pounds chicken wings dry with paper towels (optional), then season both sides with salt and pepper to taste and place the wings in the bottom of the slow cooker in a single layer if possible.

In a small mixing bowl, whisk together 1 cup honey, ½ cup soy sauce, 2 teaspoons minced garlic, 1 teaspoon ground ginger, and 2 tablespoons vegetable oil until combined.

Pour the sauce evenly over the wings in the slow cooker, making sure the wings are coated.

Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the wings are fully cooked and tender.

When the wings are done, use a slotted spoon or tongs to transfer the wings to a plate or bowl and keep them warm. Pour the cooking liquid from the slow cooker into a medium saucepan.

Bring the sauce in the saucepan to a boil over medium-high heat. Whisk in 1 tablespoon cornstarch until smooth, then continue boiling and whisking for 1–2 minutes, or until the sauce thickens to a glaze consistency.

Pour the thickened sauce back over the wings (in the slow cooker or in a bowl) and toss the wings to coat evenly. Serve.