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Cut Chicken Wings Into Three Sections; Discard Wing Tips. In A Large Bowl, Combine Remaining Ingredients. Pour Half The Sauce Into A Large Resealable Plastic Bag. Add Wings, Seal And Toss To Coat. Refrigerate Overnight. Cover And Refrigerate Remaining Marinade. Drain And Discard Marinade. Place Chicken In A 5-Qt. Slow Cooker; Top With Reserved Sauce. Cover And Cook On Low For 3-4 Hours Or Until Chicken Juices Run Clear. Transfer Wings To A Serving Dish; Discard Cooking Juices.
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