Place the split chicken wings (that means broken into wingettes and drumettes with tips removed and discarded) in a slow cooker. A mid-sized one (mine is 4 quarts) works perfectly for this amount of wings. If you double the recipe, it should work fine in that size slow cooker as well -- but any larger quantities will need a larger slow cooker.
In a small bowl thoroughly combine the ground ginger, smoked paprika, light brown sugar and salt. Sprinkle over the wings and stir well to combine.
Cook on low for 3-4 hours, until cooked through. Remove the wings to a baking sheet.
In a small bowl, combine the hoisin, soy sauce and rice vinegar until smooth. Brush on the wings.
Set an oven rack to 4-inches below the broiler coil. Broil the wings for 6-8 minutes, flipping once and re-basting with sauce, until browned. Enjoy.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2016/01/26/recipes/slow-cooker-hoisin-chicken-wings-for-two/