Tangy Barbecue Wings

By á-73437

Ingredients

• 5 Lbs chicken wings
• 2 1/2 c ketchup
• 2/3 c white vinegar
• 2/3 c honey
• 1/2 c molasses
• 2-3 tbs hot pepper sauce
• 1 tsp salt
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2-1 tsp liquid smoke, optional

Preparation

Step 1

Preheat oven to 375. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15x10x1 inch baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear. Meanwhile, in a large saucepan, combine ketchup, vinegar, honey, molasses, pepper sauce, salt, Worcestershire sauce, onion powder and chili powder; if desired, stir in liquid smoke. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Drain wings. Place one third of the chicken in a 5 quart slow cooker; top with one third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.