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Tangy Barbecue Wings

Source of Recipe


Taste of Home magazine



List of Ingredients



• 25 whole chicken wings (about 5 pounds)
  
• 2½ cups hot and spicy catsup
  
• 2/3 cup white vinegar
  
• ½ cup plus 2 Tbsp honey
  
• ½ cup molasses
  
• 1 tsp salt
  
• 1 tsp Worcestershire sauce
  
• ½ tsp onion powder
  
• ½ tsp chili powder
  
• ½ to 1 tsp Liquid Smoke (optional)
  






Instructions



1. Cut chicken wings into three sections; discard wing tip sections.
   Place chicken wings in two greased 15x10x1-inch baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20 to 25 minutes longer, or until juices run clear.
   
   
2. Meanwhile, in a large saucepan, combine the catsup, 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 to 30 minutes.
   
   
3. Drain wings; place a third of them in a 5-quart slow cooker. Top with about 1 cup sauce. Repeat layers twice. Cover and cook on Low for 3 to 4 hours. Stir before serving.
   
   Makes about 4 dozen.