To a 5-quart slow cooker, add the honey, brown sugar, ketchup, soy sauce, chili paste, salt and garlic. Using a large spoon, stir to combine. Add chicken wings and stir well to fully coat them with sauce.

Cover the slow cooker and cook on High for 1 to 2 hours, or 2½ to 3 hours on Low, or until the wings are cooked to an internal temperature of 165°F.

Using tongs, transfer the wings from the crock pot to a rimmed baking sheet lined with foil.

Transfer the sauce from the slow cooker to a medium-sized saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then, use a basting brush to slather the wings with sauce.

Set your oven to broil.

Place the baking sheet of wings under the broiler for 2-3 minutes, or until the sauce starts to caramelize. *Watch closely - the sauce can very quickly go from perfect to burnt.

Remove the pan of wings from the oven, brush with another layer of sauce, and broil again for 1 minute. Repeat one more time, coating wings with sauce and broiling until caramelized.

Remove chicken wings from the oven, transfer to a large platter for servings. Enjoy!