Tangy Crockpot Hot Wings

I strongly recommend to make the sauce a day ahead and refrigerate, the flavors will blend and intensify, you will need a 5-quart crockpot to hold all the wings

Yield 50 wing halves

Ingredients:

25 whole wings (about 5 pounds, cut at the joints and tip discarded)

freshly ground black pepper

2-1/2 cups Heinz spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons liquid honey

1/2 cup molasses

1 teaspoon seasoned salt

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 teaspoon Worchestershire sauce

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke seasoning

Instructions:

Preheat oven to 375 degrees F.

Generously grease a 15 x 10-inch baking sheet.

Place the wings onto the baking sheet then season lightly with black pepper.

Bake for 20 minutes; turn wings over and continue to bake for another 20 minutes or until tender (since the wings are cut in half baking time will not take long and they do not have to cook completely).

Meanwhile prepare the sauce; in a large saucepan combine all remaining ingredients; bring to a simmer stirring over medium heat.

Reduce heat to low and simmer uncovered for 30-40 minutes.

Drain the wings then place a third of them into the slow cooker; drizzle about 1 cup of sauce over the wings.

Repeat layers twice.

Cover with lid and cook on LOW setting for 3-4 hours.

Stir before serving.

Related posts:

Sweet and Tangy Crockpot Chicken Wings

Tangy Crockpot Chicken Thighs

Louisiana Hot Wings For A Crowd

Tangy “N’ Sweet Pineapple Crockpot Chicken

Spicy Oven Baked Wings

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