Cut off and discard wing tips. Cut each wing into 2 sections. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 2-1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers.
Blue Cheese Dip
In a blender combine sour cream, mayonnaise or salad dressing, crumbled blue cheese, garlic, and vinegar. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. To serve, transfer dip to a serving bowl. If desired, sprinkle with additional crumbled blue cheese.