Tangy Barbecue Wings

These savory, slow-cooked appetizers are great for superbowl parties or any gathering.

• Ready In: 5 hrs
• Yields: 4 Dozen Wings

Ingredients

• 25  whole chicken wings (about 5 pounds)
• 2 1⁄2 cups hot ketchup
• 2⁄3 cup white vinegar
• 1⁄2 cup honey, 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
• 1⁄2-1  teaspoon liquid smoke, optional

Directions

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.