Tangy Chicken Wings

Appetizers Recipes | Submited Nov 25, 2007

Written by: Miss Scars

Ingredients:
25 whole chicken wings* (about 5lbs)
2 1/2 cups hot and spicy ketchup
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

Cut chicken wings into three sections; discard wing tip section. Place chicken wings into 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 remaining ingredients. 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 15-20 servings.

*Editor's Note: 5lbs of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings...Omit first step.