Tangy Barbecue Wings

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good.

Ingreadient

• 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 salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 to 1 teaspoon liquid smoke, optional

Step by step

1. Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
2. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.