Preheat oven to 400F degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That's what I do.)
Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
In a bowl, whisk together the barbecue sauce, mustard, vinegar, honey and hot sauce. Pour over the chicken wing pieces and toss gently until completely coated.
Cover and cook on LOW for 4 to 4-½ hours, or until the wings are tender.
Stir at least once to make sure that the wings are evenly coated with the sauce. Serve hot.