These savory chicken wings are so lip smacking good and will be gone before halftime.

25 (5 pounds) whole chicken wings
2-1/2 cups hot and spicy ketchup
2/3 cup white vinegar
1/2 cup plus 5 tablespoons honey
1/2 cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon Liquid Smoke, optional

Directions

Preheat oven to 375 degrees.

Prepare two 15x10-inch baking pans with nonstick cooking spray.

Cut up the chicken wings into three sections. Discard the wing tips.

Place the chicken wings into the prepared baking pans. Bake, uncovered, for 30 minutes; drain. Turn the wings over and bake for another 20 to 25 minutes, or until chicken juices run clear.

Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add in the Liquid Smoke, if desired. Bring to a boil.

Reduce heat and simmer, uncovered, for 25 to 30 minutes. Drain wings; place 1/3 of wings into a 5-quart slow cooker. Top with 1 cup of sauce. Repeat this two times with remaining wings and sauce.

Cover and cook on low heat for 3 to 4 hours. Stir before serving.

=> Recipes for Superbowl Party: Crab Football Spread

The perfect cheese spread for any football party.

1 (8 oz.) pkg. cream cheese, softened
2 cups shredded cheddar cheese
1 cup provolone cheese, shredded
1 cup crabmeat, drained, flaked and cartilage removed
1 cup cottage cheese
2 tespoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers

Directions

In a large mixing bowl, beat the cream cheese until smooth. Add in the cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and the mustard. Mix well. Cover and refrigerate overnight.

Form the cheese mixture into a football shape with your hands. Arrange pretzel sticks on top to make football laces. Serve with crackers.

=> Recipes for Superbowl Party: Party Pizza Bites

A great party finger food made with pita bread, provolone cheese and salsa.

2 (6-inch) pita pockets
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese, cut into wedge shapes
1/3 cup medium chunky salsa

Directions

Preheat oven to 375 degrees.

In a heatproof bowl, combine the olive oil, oregano, salt and pepper. Microwave on high heat for 40 seconds. Remove from microwave and stir in the butter; set aside.

Cut each pita pocket into 4 pizza shaped wedges. Cutting along the curved outer edge of each wedge, separate again into 2 pieces. Brush both sides of wedges liberally with the warm olive oil mixture.

Place the wedges, crust side down, onto a baking sheet. Top each wedge with salsa, a slice of provolone cheese and a slice of pepperoni. Drizzle with remaining olive oil and sprinkle with sea salt.

Bake for 15 minutes or until cheese is bubbly. Serve warm.