Place wings in colander and rinse under cold water. Pat dry and set aside.

To a slow cooker add the brown sugar, soy sauce, ginger, garlic powder, onion powder, cayenne and black pepper. Add wings and stir until completely coated. Turn slow cooker to high and set timer for 2 ½ hours. Check to make sure they are cooked through. If not, add another 30 minutes of cooking time.

When cooked through, transfer wings to a rack placed over a baking sheet. Set aside.

Strain juices from slow cooker into heatproof measuring cup and spoon off fat that rises to top. Transfer to medium saucepan over medium heat. Dissolve cornstarch in water. Add cornstarch mixture, rice wine, sesame oil and chili paste (if using) to sauce in pan. Mix thoroughly and bring to a simmer.

To a small saucepan, add sugar and water. Stir to dissolve and bring to a boil. Let boil 1 minute only, or sauce will get too hard. Add sugar mixture to the sauce and stir to combine. Leave sauce over low heat while wings are broiling.

Preheat broiler. When ready, place wings under broiler and heat until beginning to brown and crisp up—about 3 minutes per side. Turn wings over and repeat with other side.

Completely coat wings in sauce and place on serving platter, using excess sauce as a dipping sauce if you like. Serve as an entrée with plenty of rice or at your next football party with plenty of napkins!