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Heat oven to 375°F. Line a rimmed baking sheet (15X10X1-inch) with aluminum foil.
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Cut off tips of chicken wings and discard tips. Cut wings at joints to make 2 pieces.
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Arrange pieces on baking sheet in a single layer. Bake for 20 minutes.
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Whisk together plum sauce, soy sauce, sherry, blackberry preserves, butter, ginger, sriracha, and garlic in a 3 1/2 to 4-quart slow cooker.
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Add chicken wings and stir to coat wings with sauce.
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Cover and cook on low for 4 hours or on high for 2 hours.
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Serve in the slow cooker on low heat setting or transfer to a serving dish or bowl.
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Optional: Pour liquid into a saucepan. Stir together cornstarch and 1 tablespoon of water. Whisk cornstarch slurry into the liquid. Bring to a slow boil and cook, stirring constantly, until thickened. Pour thickened glaze over wings.
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Sprinkle cilantro and sesame seeds over wings just prior to serving.