Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce

1. 1Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often.
2. 2Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes.
3. 3Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)

To make the rub:

1. 1Whisk all of the ingredients together in a small bowl.
2. 2Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
3. 3Position racks in the top third and center of the oven and preheat the oven to 400F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
4. 4Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
5. 5Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. # # Serve hot, with any left over sauce passed on the side.

Note: Chicken wingettes are chicken wings that have been chopped between the joints, with the wing tips discarded. Many of the large poultry producers sell chicken wingettes. Fresh wingettes are better than the frozen ones, as the latter tend to be dry when baked. Or do it yourself: Chop whole chicken wings between the joints with a cleaver or heavy knife and discard the tips (or save them for another use, such as stock).