Crockpot Brown Sugar Ginger Chicken Wings

Pulse ginger, garlic, 1/2 cup sugar, 1 tbsp. soy sauce and 1/8 tsp cayenne pepper in a food processor until finely ground. Put mixture into crockpot, add chicken and toss until thoroughly combined. Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using a slotted spoon, remove wings from crockpot and transfer to large bowl. Discard liquid. Let wings cool for 20 minutes. Adjust oven rack to lower middle position and heat broiler. Line rimmed baking sheet with heavy duty tin foil or two sheets regular tin foil. Spray foil lightly with baking spray. Whisk water, tomato paste, remaining sugar, soy sauce and remainder of cayenne in a bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around the edges, about 10-15 minutes Flip wings, brush with remaining sauce and continue to broil until well caramelized, about another 3-5 minutes.