2 cups rice wine vinegar
2 cups light brown sugar, packed
1/2 cup granulated sugar
1/4 cup chili sauce
1 1/2 tablespoons hot pepper sauce
1 1/2 tablespoons liquid smoke
2 dozen chicken wings, or more
Combine rice vinegar, brown sugar and granulated sugar in saucepan. Bring to boil. Continue to boil about 30 minutes until syrup is reduced by 1/3 to consistency of pancake syrup. Add chili sauce and simmer 5 minutes. Remove from heat.
Add hot pepper sauce and liquid smoke. Glaze may be stored at cool, dry room temperature or in refrigerator in covered container at this point.
Place chicken wings in baking pan. Pour sauce over wings and bake at 350 degrees 1 hour or until chicken wings are tender. Makes 8 appetizer servings.
Note: For Red Onion method, bake chicken wings at 350 degrees, then brush with with glaze and broil 3 to 5 minutes until glaze is set.