- 4 pounds chicken wings or drumettes and wings
- ground black pepper
- garlic powder
- 1/2 cup ketchup
- 1/2 cup hot sauce
- 1/2 cup butter
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons brown sugar
- 1 1/2 tablespoons honey
- 2 teaspoons cornstarch
- Line a baking sheet with foil. If you have one, place a wire cooling rack in the pan. Either spay the rack with nonstick cooking spray or cover the wings in cooking oil. Season wings with black pepper and garlic powder, to taste. Then spread the wings in a single layer on the rack.
- Bake at 400, until crispy and golden, or until they reach 180 degrees F internally. If you use a wire rack in the pan, turning the wings is not necessary. If you don't, then turn the wings over a few times during baking.
- Baking time will vary depending on size of wings and whether they are thawed or frozen when you place them in the oven, but plan on about 45-60 minutes. If you want your wings to be a little crispier, broil at the end of cooking time for about 8 minutes, turning once halfway through.
- While the wings are baking, in a medium size sauce pan, combine ketchup, hot sauce, butter, Worcestershire sauce, honey and brown sugar.
- Bring to a boil over medium high heat, stirring frequently. Whisk in cornstarch and mix well. Remove from heat and let cool slightly.
- Remove wings from oven and transfer to a large mixing bowl or slow cooker. Pour sauce mixture over wings and lightly toss to completely coat. Serve while hot or keep warm in a slow cooker until ready to eat.