These barbecue wings are made sweet with honey and molasses, but tangy with vinegar and Worcestershire sauce. Add liquid smoke to achieve smoky flavor without standing around a smoker all day long. Recipe provided courtesy of Taste of Home magazine.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Preheat oven to 375 degrees F.
Using a sharp knife, cut through the two wing joints; discard wing tips. Repeat for the remaining wings. Arrange the remaining wing pieces in two greased 15-by-10-by-1-inch baking pans. Bake 30 minutes; drain.
Turn wings; bake until juices run clear, 20 to 25 minutes longer.
Meanwhile, in a large saucepan, combine the remaining ingredients; bring to a boil. Reduce the heat; simmer, uncovered, 30 minutes, stirring occasionally.
Drain the wings. Place one third of the chicken in a 5-quart slow cooker; top with one third of the sauce. Repeat the layers twice. Cook, covered, on low for 3 to 4 hours. Stir before serving.