25 whole chicken wings* (about 5 pounds)
2½ cups hot and spicy ketchup
⅔ cup white vinegar
½ cup plus 2 tablespoons honey
½ cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon chili powder
½ to 1 teaspoon Liquid Smoke, optional

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 remaining ingredients.

• 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.

Yield: about 4 dozen.

*Editor's Note: 5 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings.

• Omit the first step.