Tangy Barbecue Wings

Tangy Barbecue Wings

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  • Prep Time


  • Total Time


  • Servings



  • 5

    Lbs chicken wings

  • c ketchup

  • c white vinegar

  • c honey

  • ½

    c molasses

  • 2-3

    tbs hot pepper sauce

  • 1

    tsp salt

  • 1

    tsp Worcestershire sauce

  • ½

    tsp onion powder

  • ½

    tsp chili powder

  • ½-1

    tsp 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 inch 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, pepper sauce, 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 quart slow cooker; top with one third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.


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