Tangy Barbecued Wings

Ingredients

• 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

Directions

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.