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.