- 5 pounds whole chicken wings, cut into 3 sections and tips discarded
- 2 1/2 cups hot and spicy ketchup
- 2/3 cup white vinegar
- 1/2 cup honey
- 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 teaspoon liquid smoke, or more to taste
- Preheat oven to 375 degrees F (190 degrees C). Grease two 15x10x1-inch baking pans.
- Arrange chicken in the prepared baking pans.
- Bake in the preheated oven for 30 minutes; drain and turn wings. Continue baking until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain.
- Combine ketchup, vinegar, 1/2 cup and 2 tablespoons honey, molasses, salt, Worcestershire sauce, onion powder, chili powder, and liquid smoke in a large saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened and flavors blended, 25 to 30 minutes.
- Transfer 1/3 the chicken to a slow cooker and top with about 1 cup sauce. Repeat layering with remaining chicken and sauce.
- Cook on Low, 3 to 4 hours. Stir before serving.
06/06/2019
recipepes.com
tangy barbecued wings, recipe
PT15M
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5
455 calories
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