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COOKER: Medium or large round or oval
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SETTING AND COOK TIME: HIGH for 3 to 4 hours
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Rinse the wings and pat dry.
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To make the marinade, place the cumin seeds in a small skillet and toast over medium heat until golden and fragrant, shaking the pan to assure even toasting.
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Remove from the skillet and crush in a mortar with a pestle.
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Combine the crushed cumin seeds with the remaining marinade ingredients in a large shallow bowl and whisk to combine.
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Add the wings, in a single layer if possible, so they sit in the marinade.
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Cover and refrigerate for about 4 hours.
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Coat the inside of the crock with nonstick cooking spray.
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Heat a large, heavy skillet over medium-high heat.
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Lift the chicken out of the marinade, reserving the marinade, and brown it nicely in the hot skillet, 3 to 5 minutes per side, in batches if necessary.
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As the wings brown, transfer them to the slow cooker.
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Pour over the reserved marinade.
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Cover and cook on HIGH for 3 to 4 hours.
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If possible, stir gently halfway through cooking with a wooden spoon, bringing the wings on the top to the bottom to coat with sauce.
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To make the chipotle mayonnaise, combine all the ingredients in a small bowl and whisk until smooth, or pulse a few times in a food processor for a smoother sauce; cover and refrigerate until ready to serve.
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Serve the wings hot or warm, with the chipotle mayonnaise for dipping.
