Tangy Barbecue Wings

Ingredients:

• 5 pounds chicken wings
• 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

Directions:

1. Cut chicken wings into three sections; discard wing tip sections.
2. Place chicken wings in two greased 15-inch by 10-inch by 1-inch baking pans.
3. Bake, uncovered, at 375° 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 ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder.
6. Add liquid smoke if desired.
7. Bring to a boil.
8. Reduce heat; simmer, uncovered, for 25-30 minutes.
9. Drain wings; place a third of them in a 5-quart slow cooker.
10. Top with about 1 cup sauce.
11. Repeat layers twice.
12. Cover and cook on low for 3-4 hours.
13. Stir before serving.
14. Yield: about 4 dozen.