MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tangy Barbecue Wings
Categories: Poultry, Sauces, Chilies
Yield: 24 servings
5 lb Chicken wings
2 1/2 c Ketchup
2/3 c White vinegar
2/3 c Honey
1/2 c Molasses
3 tb Hot pepper sauce
1 ts Salt
1 ts Worcestershire sauce
1/2 ts Onion powder
1/2 ts Chilli spice mix
1/2 ts Liquid smoke; optional
Set oven @ 375-|F/190-|C.
Using a sharp knife, cut through the 2 wing joints;
reserve wing tips for making stock. Arrange remaining
wing pieces in 2 greased 15" X 10" X 1" baking pans.
Bake 30 minutes; drain. Turn wings; bake 20-25 minutes
longer or until juices run clear.
Meanwhile, in a large saucepan, combine remaining
ingredients; bring to a boil. Reduce heat; simmer,
uncovered, 30 minutes, stirring occasionally.
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.
Sherry Pitzer, Troy, Missouri
Makes: 2 dozen wings (2 sections each)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "There must be more to life than having everything." -- Maurice Sendak
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