3 pounds chicken wings
1 cup barbecue sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons smoked paprika
1/4 cup water
Vegetable oil, for brushing the grill
If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze for stock. Cut through the second joint to separate the wing into the forearm and upper arm portions. Pat the wings dry with paper towels.
Combine the barbecue sauce, vinegar, honey, and paprika in a medium bowl. Pour half of the sauce into a 3 1/2- or 4-quart slow cooker, and save the remaining sauce for brushing and serving.
Add the wings and the water into the slow cookers and stir to coat. Cover and cook until the wings are cooked through and tender, but not falling apart, on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours. Using tongs, transfer the cooked wings to a large platter or baking sheet and discard the liquid left in the slow cooker.
Heat an outdoor grill to medium-high heat. Lightly brush the grill with oil. Place the wings on the grill in a single layer. Cook until grill marks form on the bottom, 2 to 3 minutes. Flip the wings and brush with some of the reserved barbecue sauce mixture. Cook until grill marks appear on the other side, 2 to 3 minutes more. Brush with more sauce before serving, or serve with the remaining sauce.