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Tangy Barbecue Wings Recipe
Tangy Barbecue Wings Recipe photo by Taste of Home

Tangy Barbecue Wings Recipe

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I took these wings to work, and they vanished before I got a bite. The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
TOTAL TIME: Prep: 1 hour Cook: 3 hours
MAKES:24 servings
TOTAL TIME: Prep: 1 hour Cook: 3 hours
MAKES: 24 servings


  • 5 pounds chicken wings
  • 2-1/2 cups ketchup
  • 2/3 cup white vinegar
  • 2/3 cup honey
  • 1/2 cup molasses
  • 2 to 3 tablespoons hot pepper sauce
  • 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

Nutritional Facts

1 wing (2 sections) equals 178 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 458 mg sodium, 19 g carbohydrate, trace fiber, 10 g protein.


  1. Preheat oven to 375°. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
  2. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving. Yield: about 2 dozen wings.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Tangy Barbecue Wings in Taste of Home October/November 2003, p31

Nutritional Facts

1 wing (2 sections) equals 178 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 458 mg sodium, 19 g carbohydrate, trace fiber, 10 g protein.

Medium-Bodied White Wine

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

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Reviewed Feb. 23, 2015

"I do this with drumsticks instead of wings because they are so much meatier. I put them in my slow cooker on low and when I come they're done. Also you can vary the type of sauce just the way you want, Sometimes I do Teriyaki, BBQ, Thai peanut sauce, Philippine style adobo, etc . I have time in the morning to prep vegetables to go along with the chicken and that makes dinner a quick breeze."

Reviewed Feb. 1, 2015

"These are my go to wings from now on!!!! Delish"

Reviewed Sep. 23, 2013 Edited Aug. 5, 2015

"I just made these for a tailgaiting party and they were delicious!! The flavor was perfect!! A keeper for sure!"

Reviewed Dec. 26, 2012

"Good recipe, but I felt there was too much vinegar. I ended up adding double the amount of honey along with 1/4 cup brown sugar. I would definitely make these again, but next time would first cut back on the amount of vinegar. I also used regular ketchup, since I wanted a little more mellow taste."

Reviewed Sep. 19, 2012

"I tried this recipe after reading the rave reviews. The flavor was good, but we weren't fans of the texture. My boyfriend described them as "mushy." I may try this again, but cook them in the oven instead of the slow cooker for a crispier result."

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