4 lbs. chicken wings, fresh or frozen
1 C. Sarah Jane’s Jalapeno Mustard
1/2 C. butter, melted
1/4 C. brown sugar
1/2 onion, diced
4 cloves garlic, minced
Combine sauce ingredients and set aside. Place wings in a 6 qt. slow cooker and cover with sauce, reserving some sauce to coat later. Stir to combine. Cook on high for 2.5-3 hours for FROZEN wings or on low 3 hours for FRESH wings. Once cooked (chicken temp must reach 165), remove from slow cooker and place on a foil lined pan, discard liquid. Preheat broiler to high. Brush with remaining sauce and broil about 5 minutes per side or until lightly browned and crisp.