• Mix 1 Tablespoon sugar, 1 Tablespoon paprika,1 teaspoon mustard, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne, 1 teaspoon salt, and 1 teaspoon pepper together. Place ingredients in large plastic zip-lock bag. Dump 4 pounds chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
• Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
• Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

Note about Drumsticks:

• I've made these with wings and drumsticks and the wings do turn out much more juicy and have more flavor. Drumsticks are good, but we all prefer the wings.