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Tangy Barbecue Wings

Total Time

Prep: 1 hour Cook: 3 hours

Makes

2 dozen wings (2 sections each)

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
Tangy Barbecue Wings Recipe photo by Taste of Home

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

  1. Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 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.
Whole Chicken Wings
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts

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

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