Tangy Barbecue Wings Recipe

5 20 24
Tangy Barbecue Wings Recipe
Tangy Barbecue Wings Recipe photo by Taste of Home
Publisher Photo

Tangy Barbecue Wings Recipe

Read Reviews
5 20 24
Publisher Photo
I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Cook: 3 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Cook: 3 hours

Ingredients

  • 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

Directions

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 remaining ingredients; 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: 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): 178 calories, 7g fat (2g saturated fat), 30mg cholesterol, 458mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 10g protein.

  • 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
  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: 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

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Reviews forTangy Barbecue Wings

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MY REVIEW
Bella User ID: 9107648 273078
Reviewed Sep. 16, 2017

"THIS IS THE BEST RECIPE EVER!!!!!"

MY REVIEW
Noreen User ID: 9004234 258758
Reviewed Dec. 28, 2016

"Since my sons were young I've made wings a number of times for them (who are now both mature adults). This Christmas I made this recipe, and both of them said these were the best tasting ones I've ever made. They were so easy! Two days in advance I baked them in the oven until cooked, as per the recipe, and made the sauce according to the recipe. On Christmas Day I simply put them in the crock pot as instructed. Fabulous recipe, and now a family fav to be sure!"

MY REVIEW
scotland1 User ID: 1426757 248454
Reviewed May. 21, 2016

"I agree with KarenKeefe. It is simple if you just put the whole things into the crockpot and cook it for 8 hours. I do that all the time. It does save your time."

MY REVIEW
Courtwitch User ID: 7689652 247698
Reviewed Apr. 30, 2016

"The recipe is a lot of work for what could be so simple. Cut the wings apart, (pitch out the tips), brown the wing pieces in a deep skillet. Pour a mixture of 1 can of coke and 1/4 cup of ketchup and simmer until the mixture cooks down to a sweet barbeque sauce. (About 25 minutes) It's great with no work. Extremely easy for "tail-gating"."

MY REVIEW
KarenKeefe User ID: 2062961 247153
Reviewed Apr. 16, 2016

"I skipped the oven and put these right into the crockpot.. Cooked on low for 8 hours. They came out just right! Great find!"

MY REVIEW
slocook805 User ID: 7734059 221226
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."

MY REVIEW
swinny User ID: 1858482 219444
Reviewed Feb. 1, 2015

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

MY REVIEW
bkennedy User ID: 2039325 90403
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!"

MY REVIEW
becky66 User ID: 1915904 205728
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."

MY REVIEW
FreedSpirit User ID: 6803800 136956
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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