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Tangy Barbecue Wings


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  • 5 Lbs chicken wings
  • 2 1/2 c ketchup
  • 2/3 c white vinegar
  • 2/3 c honey
  • 1/2 c molasses
  • 2-3 tbs hot pepper sauce
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2-1 tsp liquid smoke, optional



Step 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 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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