1. Combine chicken and 1/4 cup marinade in a 6-quart slow cooker. Cover and cook on low until chicken registers 165 degrees, 2 to 3 hours.
2. Using a slotted spoon, transfer wings to a large bowl. Discard cooking liquid. Toss remaining 1/4 cup marinade, hot sauce, and butter with wings, then arrange, skin-side up, on a broiler pan.
3. Place a rack in the upper-middle of oven and broil wings until lightly charred, flipping halfway through, 5 to 7 minutes per side.
Source: Hannaford fresh Magazine, January - February 2016