Combine 1/4 cup brown sugar, one Tablespoon soy sauce, garlic, ginger and 1/4 teaspoon cayenne pepper in a slow cooker.

Season chicken wings with salt and pepper and add to a 6 quart slow cooker.

Toss wings to coat well.

Cover and cook on low for 4 to 5 hours, until chicken is tender and no longer pink in the center.

Remove wings to a rack on aluminum foil-lined backing sheet; set aside.

In a bowl, combine remaining brown sugar, soy sauce and cayenne pepper, water and tomato paste; mix well.

Brush wings with half of the sauce.

Broil wings until crisp on one side, about 5-10 minutes.

Turn wings and brush with remaining sauce; broil until other side is crisp, about 5 minutes.