Tangy Barbecue Wings

• 25 whole chicken wings (about 5 pounds)
• 2 12 cups hot ketchup
• 23 cup white vinegar
• 12 cup honey, plus
• 2 tablespoons honey
• 12 cup molasses
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 12 teaspoon onion powder
• 12 teaspoon chili powder
• 12-1 teaspoon liquid smoke, optional

1. Cut chicken wings into three sections; discard wing tip section.
2. Place chicken wings in two greased 15"x10"x1" baking pans.
3. Bake uncovered at 375 degrees for 30 minutes; drain.
4. Turn wings; bake 20-25 minutes longer or until juices run clear.
5. Meanwhile, in a large saucepan, combine the remaining ingredients.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 25-30 minutes.
8. Drain wings; place a third of them in a 5 quart slow cooker.
9. Top with about 1 cup of sauce.
10. Repeat layers twice.
11. Cover and cook on low for 3-4 hours.
12. Stir before serving.

chicken, hot ketchup, white vinegar, honey, honey, molasses, salt, worcestershire sauce, onion powder, chili powder, liquid smoke

Taken from www.food.com/recipe/tangy-barbecue-wings-78519 (may not work)