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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Regenia Manns
  • 25 whole chicken wings (about five lbs.)
  • 1 1/2 cups hot and spicy ketchup
  • 2/3 cup white vinegar
  • 1/2 cup plus 2 TBS honey
  • 1/2 cup molasses
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 to 1 tsp. Liquid Smoke, optional
Preheat oven to 375 degrees.
Cut chicken wings into three sections and discard the wing tip section. Place chicken wings into two greased 15- by 10-inch baking pans and bake uncovered for 30 minutes; drain. Turn wings and bake an additional 20 to 25 minutes or until juices run clear.
Meanwhile, in a large saucepan combine the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes.
Drain the wings and place a third of them in a five quart slow cooker. Top with about one cup sauce; repeat layers twice. Cover and cook on low heat for three to four hours. Stir before serving.
Uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of preparation.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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