Tangy Barbecue Wings
January 19, 2020
: about 2 dozen
Ingredients
- 5 pounds chicken wings
- 2 1/2 cups ketchup
- 2/3 cup white vinegar
- 2/3 cup honey
- 1/2 cup molasses
- 2 to 3 tablespoons hot pepper sauce
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated onion
- 1/2 teaspoon chili powder
- 1/2 to 1 teaspoon liquid smoke, optional
Directions
- Step 1 Preheat oven to 375 degrees F.
- Step 2 Using a sharp knife, cut through the 2 wing joints.
- Step 3 Discard wing tips.
- Step 4 Arrange remaining wing pieces in 2 greased 15 x 10 x 1-inch baking pans.
- Step 5 Bake 30 minutes.
- Step 6 Drain.
- Step 7 Turn wings.
- Step 8 Bake 20-25 minutes longer or until juices run clear.
- Step 9 Meanwhile, in a large saucepan, combine remaining ingredients.
- Step 10 Bring to a boil.
- Step 11 Reduce heat.
- Step 12 Simmer, uncovered, 30 minutes, stirring occasionally.
- Step 13 Drain wings.
- Step 14 Place one-third of the chicken in a 5 quart slow cooker.
- Step 15 Top with one-third of the sauce.
- Step 16 Repeat layers twice.
- Step 17 Cook, covered, on low 3-4 hours.
- Step 18 Stir before serving.
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