Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

Sprinkle smoked paprika, garlic powder, onion powder, and black pepper over the wings. Drizzle with olive oil and toss until evenly coated.

Lightly grease the inside of a 6-quart slow cooker and arrange the seasoned wings evenly inside.

In a medium mixing bowl, whisk together honey, soy sauce, barbecue sauce, brown sugar, minced garlic, rice vinegar, sweet chili sauce, Worcestershire sauce, grated ginger, and crushed red pepper flakes.

Reserve 120 ml of the sauce in a separate covered container in the refrigerator for finishing, then pour the remaining sticky glaze mixture evenly over the chicken wings.

Cover and cook on LOW for 180–240 minutes or HIGH for 120–180 minutes, until the wings are tender and reach an internal temperature of 74°C.

Carefully remove the cooked wings from the slow cooker using tongs and arrange them in a single layer on a foil-lined baking sheet.

Preheat the oven broiler to HIGH and brush the wings with some of the reserved glaze. Broil approximately 15–20 cm below the heating element for 3–5 minutes until the glaze begins to caramelize.

Turn the wings over, brush with more glaze, and broil for another 2–3 minutes until sticky and lightly browned.

Meanwhile, pour the remaining reserved glaze into a small saucepan and bring to a simmer over medium heat. In a small bowl, whisk the cornstarch with cold water until smooth. Stir into the simmering glaze and cook for 1–2 minutes until thickened.

Carefully drain most of the thin cooking liquid from the slow cooker. Return the caramelized wings to the slow cooker and pour the thickened sticky glaze over them.

Gently toss until every wing is coated in the rich, glossy sauce. Sprinkle sesame seeds, chopped green onions, and fresh parsley over the wings. Set the slow cooker to WARM and serve directly from the slow cooker.