In a small bowl, combine cornstarch and water to make a slurry. Set it aside for later.
In a pot, mix together ginger honey, molasses, sugar, soy sauce, grated ginger, and siracha. Bring the mixture to a boil.
Add the cornstarch and water slurry to the pot. The sauce will thicken beautifully. Remove it from heat.
Line your slow cooker with parchment paper for easy cleanup and to prevent sticking.
In a separate bowl, season the chicken legs with salt, pepper, and garlic powder to your liking.
Place the seasoned chicken legs in the slow cooker and pour the glaze over them. Add 1/2 cup of water to the slow cooker.
Cook on high heat for 3 hours, allowing the flavors to meld and the chicken to become tender.
Time to make the glaze!
In a pan, cook the bacon until it turns crispy. Remove it and let it cool on a paper-towel-lined plate. Once cooled, chop or crumble the bacon into smaller pieces.
Drain the grease from the pan and add honey and Worcestershire sauce.
Let the mixture bubble over medium heat, then add the chopped bacon.
Stir and cook for 1-2 minutes until the glaze lightly thickens. Remove from heat and set it aside.
The finishing touches!
Once the slow cooking time is complete, remove the chicken legs fro
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