Makes about 4 dozen
25 whole chicken wings (5 pounds)
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
Optional: 1/2 to 1 teaspoon Liquid Smoke
Preheat oven to 375 degrees.
Cut chicken wings into 3 sections, discarding wing tips. Place chicken in two greased 15-by-10-by-1-inch baking pans. Bake, uncovered, for 30 minutes; drain. Turn wings; bake 20–25 minutes or longer or until juices run clear. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion and chili powders. Add Liquid Smoke if desired. Bring to a boil. Reduce heat and simmer, uncovered, for 20–30 minutes. Drain wings, and place a third of them in a 5-quart Crock-Pot. Top with about 1 cup sauce. Repeat layers twice, cover and cook on low setting for 3–4 hours. Stir before serving.
FRANCES CATOE, PAGELAND