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Barbecue Chicken Wings Recipe

Barbecue Chicken Wings Recipe

"I got this spicy recipe from a friend but altered the ingredient amounts to adjust the hotness of the sauce," recalls Jean Ann Herritt of Canton, Ohio. "Make sure everyone has extra napkins...these wings are messy to eat but oh, so good!"
TOTAL TIME: Prep: 45 min. Cook: 1 hour YIELD:10 servings


  • 3 pounds whole chicken wings
  • 2 cups ketchup
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon paprika
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce


  • 1. Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until juices run clear.
  • 2. In a large bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce.
  • 3. Cover and cook on low for 1 hour, stirring occasionally. Yield: about 2-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts

1 serving (3 each) equals 287 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 831 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein.

Reviews for Barbecue Chicken Wings

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Reviewed Mar. 30, 2014

"Great sauce, substituted 1/2 tsp onion powder for 1/2 tsp of the curry powder. Well liked by our guests."

Reviewed Oct. 20, 2013

"Tripled amount of wings, doubled the sauce, for a Wisconsin Badger football party and the wing were a huge hit. Sauce has great flavor!"

Reviewed Jul. 4, 2013

"The sauce needed "something" so I added some onion powder and a tsp. of chicken base. That seemed to do the trick."

Reviewed Feb. 3, 2013

"too much curry powder"

Reviewed Jan. 29, 2012

"My husband really like these. He did think they were "a little too barbecuey" but he sucked them down. We will make them again."

Reviewed Sep. 3, 2011

"I made these for a all female pool tournament. They were the first thing ate. I have been requested to make them many times."

Reviewed Jun. 23, 2011

"I made these for a fathers day golf trip with the guys and they really went over big. Next time its two batches, one hotter."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer