1. Pat thawed wings dry without rinsing. Place in an appropriately sized slow cooker.
2. Whisk hot honey, seasoning, melted butter, and lemon juice. Pour over chicken and turn to coat. Cover and begin cooking immediately.
3. Cook LOW about 3–4 hours or HIGH about 2–3 hours, checking several large pieces for at least 165°F away from bone. Stop when safe and tender but still intact.
4. Transfer wings to a broiler-safe rimmed metal sheet in one layer. Drain excess liquid from the wings.
5. Transfer cooking liquid to a saucepan and skim excess fat. Bring to a full boil, then simmer while stirring until lightly thickened, often 8–15 minutes or longer. Do not scorch or reduce to a candy coating.
6. Brush wings lightly with glaze. Broil in short intervals, about 1–3 minutes per side as a starting guide, watching continuously and adjusting distance for your oven.
7. Serve promptly with a little more safely boiled glaze if desired. Brushing preserves browned edges better than a heavy final toss.

Storage: Refrigerate promptly for 3–4 days. Reheat leftovers to 165°F before any brief browning finish. Freeze up to 2 months for best quality.

Estimated nutrition: Roughly 380–500 calories per serving at six servings; wing size, edible yield, and sauce portions vary.

Texture note: Expect tender, sticky wings with caramelized spots rather than uniformly crisp fried skin.