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Zesty Chicken Wings Recipe

Zesty Chicken Wings Recipe

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. YIELD: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)


  • 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.

Nutritional Facts

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

Reviews for Zesty Chicken Wings

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Reviewed May. 13, 2016

"Very good. This was my first attempt at chicken wings. I made them for a gathering of people and they were snatched up quickly. This is the recipe I will use if I need to make wings again."

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."

Reviewed May. 28, 2012

"I've made this several times, veganizing it by using browned seitan in place of the chicken wings and it's fantastic. You could also use veggie "chicken" nuggets, though I haven't tried it yet. I'm sure it would work out well."

Reviewed Sep. 17, 2011

"My husband loves these. I prefer to dip each wing in the sauce both times for better coverage, rather than brush it on. Thanks!"

Reviewed Jul. 5, 2011

"These were really tasty -enough spice to give a kick, but not overwhelming. Only issue I had was sticking to the pan, even though I sprayed the pan with Pam. Next time I'll grease more heavily."

Reviewed Apr. 26, 2011

"I added hot sauce as well as all the other stuff. Very good!"

Reviewed Apr. 3, 2011

"My husband really likes these. Rather than brushing with the sauce, I prefer to dip them. It's a little more work, but I found more sauce adheres that way."

Reviewed Feb. 24, 2011

"I added 1/4 cup of hot sauce to give more heat . I like hot wings ."

Reviewed Nov. 3, 2010

"excellont,recipe and i'm very picky.I'm 65 ,and a man of little wrods thanks."

Reviewed Jan. 22, 2010

"Excellent recipe. I only had about 1/2 tablespoon of chili powder, so I used hot sauce."

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Wine Pairings

Medium-Bodied White Wine

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