Tangy Barbecue Wings
- 25 whole chicken wings (about 5 pounds)
- 2-1/2 cups hot and spicy ketchup
- 2/3 cup white vinegar
- 1/2 cup plus 2 tablespoons honey
- 1/2 cup molasses
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 to 1 teaspoon Liquid Smoke, optional
- Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375u0b0 for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
- Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Drain wings; place a third of them in a 5-qt. slow cooker. Top with about 1 cup sauce. Repeat layers twice. Cover and cook on low for 3-4 hours. Stir before serving. Yield: about 4 dozen.
chicken, ketchup, white vinegar, honey, molasses, salt, worcestershire sauce, onion powder, chili powder, liquid smoke
Taken from www.epicurious.com/recipes/member/views/tangy-barbecue-wings-50033064 (may not work)