Cut wings into three pieces; reserve tips for Chicken Stock .

In heavy duty food storage bag, combine remaining ingredients except sour cream; mix well.

Add chicken wings and seal bag.

Place bag in baking dish; refrigerate for at least 8 hours, up to 24 hours.

When ready to prepare, pour chicken and half of marinade into 3-quart slow cooker.

Cover and cook on low for 6–7 hours or until chicken is tender.

While wings are cooking, place remaining marinade in small saucepan.

Bring to a simmer over high heat, then reduce heat to low and cook for 10–15 minutes, stirring frequently, until mixture is syrupy.

Let cool for 15–20 minutes, then combine with sour cream and chill; serve as a dipping sauce.