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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
24 ServingsPrep: 1 hour Cook: 3 hours


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


  • 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.
  • Meanwhile, in a large saucepan, combine ketchup, vinegar, honey,
  • molasses, salt, Worcestershire sauce, onion powder and chili powder;
  • if desired, stir in liquid smoke. Bring to a boil. Reduce heat;
  • simmer, uncovered, 30 minutes, stirring occasionally.
  • 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.

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Tangy Barbecue Wings (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer