3 pounds chicken wings
1/4 cup ketchup
1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
2 tablespoons citrus herb seasoning
2 tablespoon dried oregano
1 tablespoon chili seasoning
1 jalapeno, finely diced
Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.
Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.