Slow-Cooker Wings

Pat wings dry and place in a 6-quart slow cooker. Sprinkle evenly with salt and pepper; toss to combine. Stir spicy mustard, Dijon mustard, 3 tablespoons honey, oil and lemon juice together in a medium bowl. Pour the mixture into the cooker and toss with the wings until well coated. Cover and cook on High for 3 hours. Turn off the cooker.

Preheat broiler with a rack 5 inches from the heat source. Line a large rimmed baking sheet with foil and top with a broiler-safe wire rack. Coat the rack with cooking spray. Using a slotted spoon, remove the wings from the slow cooker (reserve the sauce) and arrange evenly on the rack. Broil, flipping once, until well browned on both sides, about 6 minutes total. 

Transfer 1/2 cup sauce from the cooker to a large heatproof bowl. Add the wings and toss to coat. Transfer the wings to a platter. Drizzle evenly with the remaining 1 tablespoon honey. Garnish with scallions, if desired. Serve the wings with the remaining sauce.