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Best Barbecue Wings

 Best Barbecue Wings
My husband always calls this recipe "finger-licking good," and the sweet-and-spicy flavor really is to die for! The sauce is also great on chicken breasts. —Linda Gardner, Richmond, Virginia
30 ServingsPrep: 20 min. Grill: 20 min.


  • 1/2 cup finely chopped onion
  • 1/4 cup canola oil
  • 3 teaspoons minced garlic
  • 1-1/2 cups ketchup
  • 1/2 cup cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup Worcestershire sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce
  • WINGS:
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 30 frozen chicken wingettes, thawed


  • For barbecue sauce, in large saucepan, saute onion in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the ketchup,
  • vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne
  • and cumin. Simmer, uncovered, for 8-10 minutes, stirring often.
  • Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for
  • serving.

2 of 2

Best Barbecue Wings (continued)

Directions (continued)

  • In a large resealable plastic bag, combine the vinegar, olive oil,
  • salt and pepper; add chicken wings in batches and turn to coat.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill wings, covered, over medium heat
  • or broil 4 in. from the heat for 12-16 minutes, turning
  • occasionally. Brush with some of the barbecue sauce.
  • Grill, uncovered, 8-10 minutes longer or until juices run clear,
  • basting and turning several times. Serve with reserved barbecue
  • sauce. Yield: 2-1/2 dozen.
Nutritional Facts: 1 wingette equals 114 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 213 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer