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Tangy Barbecue Wings Recipe

   
 

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     Tangy Barbecue Wings

Category   Appetizers
Sub Category   None
Servings   4 dozen

Ingredients
5 lb chicken wings
2.5 cup hot and spicy ketchup (can add hot sauce to ketchup)
2/3 cup white vinegar
1/2 cup, plus 2 tbsp honey
1/2 cup molasses
1 tsp salt
1 tsp worcestershire sauce
1/2 tsp onion powder
1/2 tsp chili powder
 
1/2-1 tsp liquid smoke, optional

Instructions
Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in 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 ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. 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


Originally Submitted
8/21/2013





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