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Zesty Chicken Wings Recipe
Zesty Chicken Wings Recipe photo by Taste of Home

Zesty Chicken Wings Recipe

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These spicy barbecue wings are so easy to make. I fix a double batch since my family thinks they're great. You should see them disappear! —Joan Rose, Langley, British Columbia
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 10-12 servings


  • 1/2 cup corn syrup
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Dijon mustard
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 16 chicken wings (about 3 pounds)

Nutritional Facts

1 serving (4 each) equals 192 calories, 9 g fat (2 g saturated fat), 37 mg cholesterol, 360 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.


  1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
  2. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings.
Originally published as Zesty Chicken Wings in Taste of Home February/March 2000, p8

Medium-Bodied White Wine

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

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Reviewed Mar. 6, 2016

"These were really good. My family enjoyed them for Sunday dinner. I didn't have corn syrup, so I substituted molasses that I had on hand. I also added a few splashes of hot sauce and 1/4 cup of honey. I will be making these again."

Reviewed Feb. 27, 2016

"Perfect wings! Incredible sauce! Everyone loved them!"

Reviewed Feb. 13, 2014

"Excellent flavor! I dipped the wings the first time and then brushed them with the sauce the second. It seemed to stay on very well."

Reviewed Sep. 14, 2013

"These were great. Huge hit with the guys!!"

Reviewed Aug. 2, 2012

"I've been making this recipe for years and there is no better sauce in the world! I love how when you smell the sauce cooking it almost burns your nose hairs and then when you taste it it's more sweet and tangy than crazy spicy. I've tried using the sauce on boneless skinless chicken, but it is just not the same, so stick with the real deal."

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