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   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 @ 375ºF/190ºC.   
        
     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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