Preheat your oven to 425°F. If you prefer, cut the tips off the chicken wings and discard them, then separate the wings into a drum and a flat. Place all of the wings in a large casserole dish. Place all of the remaining ingredients in the order listed in a large bowl, and whisk to combine well. Pour the sauce over the top of the wings and toss them to coat completely. Place in the center of the preheated oven and cook for 25 to 30 minutes, or until the wings are cooked through and the sauce has begun to caramelize.

Grease or line a large rimmed baking sheet with parchment paper and set it aside. If you prefer, cut the tips off the chicken wings and discard them, then separate the wings into a drum and a flat. Place the wing pieces on the baking sheet in a single layer and drizzle lightly with 2 tablespoons of extra-virgin olive oil, ¼ teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Place under your oven’s broiler about 4 inches from the flame and heat for 10 minutes, turning once, until the wings have just begun to brown. Grease the liner of 6-quart slow cooker. Place all of the remaining ingredients in the order listed in a large bowl, and whisk to combine well. Transfer the hot wings to the greased slow cooker liner, cover with the sauce, and toss to coat. Cook in the slow cooker for 4 to 5 hours on low, or 2½ hours on high, until the wings are cooked all the way through.