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Tangy Barbecue Wings




Source of Recipe


David


List of Ingredients




Tangy Barbecue Wings


25 whole chicken wings (about 5 pounds)
2-1/2 cups ketchup (hot and spicy)
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
Hot Sauce to taste

Recipe




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 375° 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. Addliquid 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.

Makes about 4 dozen.


Note: I would leave the wings whole and grill them until done then add just a coating of sauce just before taking them off the grill, place the wings in a large bowl and pour the remaining sauce over the wings, allow to sit, stir and they will be ready to eat.