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Tangy Barbecue Wings

 Tangy Barbecue Wings
When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite! Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good. -Sherry Pitzer, Troy, Missouri
48 ServingsPrep: 1-1/2 hours Cook: 3 hours


  • 5 pounds chicken wings
  • 2-1/2 cups hot and spicy ketchup
  • 2/3 cup white vinegar
  • 1/2 cup plus 2 tablespoons honey
  • 1/2 cup molasses
  • 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


  • Cut chicken wings into three sections; discard wing tip sections.
  • Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking
  • pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn
  • wings; bake 20-25 minutes longer or until juices run clear.
  • Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey,
  • molasses, salt, Worcestershire sauce, onion powder and chili powder.
  • Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 25-30 minutes.
  • Drain wings; place a third of them in a 5-qt. slow cooker. Top with
  • about 1 cup sauce. Repeat layers twice. Cover and cook on low for
  • 3-4 hours. Stir before serving. Yield: about 4 dozen.

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Tangy Barbecue Wings (continued)

Nutritional Facts: 1 chicken wing equals 89 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 225 mg sodium, 10 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