Well, these wings were pretty good, but I had to make some adaptions because I couldn't find cranberry-orange relish anywhere.....and I didn't have time to make my own. So, my wings were just "Orange-Barbecue Wings." Not sure if I would make these all the time, but my husband really loved them! They were tender and very juicy. (made this on a weekend since it only cooks for a short time and served it with rice. I've added my changes below in parenthesis. This recipe also came from "Crock Pot The Original Slow Cooker Slow Cooker Recipes"
3 pounds chicken wings
1 12 oz. jar cranberry orange relish (I used orange marmalade)
1/2 cup barbeque sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. prepared mustard (I used Dijon Mustard)
Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place on rack in broiler pan; season with salt and pepper. (I didn't have time for all this, so I just sprinkled them with salt and pepper and threw them in the crock pot!) Broil 10-12 minutes or until browned, turning once. Transfer chicken to Slow Cooker.
Stir relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on low 4-5 hours.