Step 1: Prepare the chicken wings. Pat the chicken wings thoroughly dry with paper towels. This helps ensure better seasoning adherence and a crispier finish later. Trim any excess fat if necessary.
Step 2: Mix the sauce. In a large bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika (if using), onion powder (if using), black pepper, and red pepper flakes (if using) until well combined.
Step 3: Coat the wings. Add the dried chicken wings to the bowl with the sauce. Toss until all the wings are evenly and thoroughly coated. For best flavor, you can let them marinate in the refrigerator for 30 minutes to an hour, or even overnight.
Step 4: Slow cook the wings. Transfer the coated wings to your slow cooker, arranging them in a single layer if possible to ensure even cooking. Pour any remaining sauce from the bowl over the wings. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the wings are very tender and cooked through.
Step 5: Optional sauce thickening. If desired, carefully transfer the cooked wings to a separate baking sheet. Pour the remaining sauce from the slow cooker into a small saucepan. Bring the sauce to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens to your desired glaze consistency.
Step 6: Optional crisping step. For crispy wings, preheat your broiler to high or an air fryer to 400°F (200°C). Arrange the cooked wings on a baking sheet (lined with parchment paper for easy cleanup). If you thickened the sauce, brush some of it over the wings now. Broil for 5-7 minutes, flipping halfway, until the skin is golden brown and slightly crispy, watching carefully to prevent burning. If using an air fryer, air fry for 8-12 minutes, shaking the basket halfway through. Brush with thickened sauce if not already done.
Step 7: Serve. Transfer the crispy (or saucy, if no crisping) slow cooker chicken wings to a serving platter. Garnish with fresh chopped green onions and sesame seeds. Serve hot with extra sauce or your favorite dipping sauces.