Sweet ‘N’ Tangy Chicken Wings

• 12 chicken wings (about 3 pounds)
• 1/2 teaspoon salt, divided
• Dash pepper
• 1-1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon liquid smoke, optional
• Optional: Sliced jalapeno peppers, finely chopped red onion and sesame seeds

1. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
2. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
3. Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
4. Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325u0b0 oven until heated through, covering if necessary to prevent browning. Serve as directed.

chicken, salt, pepper, ketchup, brown sugar, red wine vinegar, worcestershire sauce, mustard, garlic, liquid smoke, jalapeno peppers

Taken from www.tasteofhome.com/recipes/sweet-n-tangy-chicken-wings/ (may not work)