3 pounds chicken wings (about 16 wings)
Salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Tabasco sauce, to taste
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at
the joint to make two sections. Sprinkle the wings with salt and pepper and place on a broiler pan. Broil 4 to 5 inches away from the heat for 20 minutes, turning once during the middle of broiling. Transfer the chicken to the Crock-Pot(R) Slow Cooker.
For the sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce
and Tabasco sauce in a mixing bowl. Pour over chicken wings. Cover; cook on Low for 5 hours or on High for 2 to 2 1/2 hours.