25 whole chicken wings (about 5 lb.)
2 1/2 c. hot and spicy ketchup
2/3 c. white vinegar
1/2 c. plus 2 tbsp. honey
1/2 c. molasses
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 to 1 tsp. liquid smoke

Cut chicken wings into 3 sections. Discard wing tip. Place chicken into 2 greased 15 x 10 x 1-inch baking pans.

Bake, uncovered, at 375°F for 30 minutes; drain. Turn wings; bake 20 to 25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 25 to 30 minutes. Drain wings; place a third of them in a 5-quart slow cooker. Top with 1 cup sauce. Repeat layers twice. Cover and cook on low for 3 to 4 hours.