Honey-Mustard Chicken Wings

3 pounds chicken wings
1 (18 ounce) bottle honey-mustard barbecue sauce *
1 teaspoon minced garlic
1 teaspoon dried rosemary
2 to 3 tablespoons cornstarch
2 to 3 tablespoons brown sugar

Place chicken wings in greased 3 1/2- to 4 1/2-quart crock pot. Pour barbecue sauce over chicken. Sprinkle garlic and rosemary over top. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Remove chicken wings with slotted spoon. Drain juice into a 2-quart saucepan. Whisk in cornstarch and brown sugar. Bring to a boil. Return chicken to slow cooker and drizzle glaze over meat. Wings can be kept on warm or low setting and served directly from crock pot.

* Original or honey flavored barbecue sauce can be substituted.