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Combine cornstarch and water in a small bowl. Set aside.
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Then, in a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and siracha.
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Bring to a boil. Add the cornstarch and water slurry, - the sauce will thicken, then remove off the heat.
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Line the slow cooker with parchment paper for easy cleanup and to avoid sticking
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In a bowl, season the chicken legs with salt, pepper and garlic
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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.
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Drain the grease,. Add the honey & worcestershire sauce
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Let bubble over medium heat. Once it is bubbly, add in the chopped bacon.
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Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat.set aside
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When 3 hours is up, add this sauce to your chciken in the crockpot, Cook for an additional hour.
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After cook time is complete, remove the legs and place them on a baking sheet
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Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over.
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Broil the legs in the oven until they begin to caramelize
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Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.
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Broil again for a few minutes or until the legs begin to caramelize.
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If there is remaining sauce left, feel free to use as a dipping sauce.
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ENJOY!
