Tangy Barbecued Wings recipe

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Ingredients

5 pounds whole chicken wings, cut into 3 sections and tips discarded
2 ½ cups hot and spicy ketchup
⅔ cup white vinegar
½ cup honey
2 tablespoons honey
½ cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon liquid smoke, or more to taste

Nutrition Info

225.4 calories
carbohydrate: 30 g
cholesterol: 31.8 mg
fat: 7.7 g
fiber: 0.2 g
protein: 10.9 g
saturatedFat: 2.1 g
servingSize: -
sodium: 640.9 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease two 15x10x1-inch baking pans.

  2. Arrange chicken in the prepared baking pans.

  3. Bake in the preheated oven for 30 minutes, drain and turn wings. Continue baking until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain.

  4. Combine ketchup, vinegar, 1/2 cup and 2 tablespoons honey, molasses, salt, Worcestershire sauce, onion powder, chili powder, and liquid smoke in a large saucepan, bring to a boil. Reduce heat and simmer until sauce has thickened and flavors blended, 25 to 30 minutes.

  5. Transfer 1/3 the chicken to a slow cooker and top with about 1 cup sauce. Repeat layering with remaining chicken and sauce.

  6. Cook on Low, 3 to 4 hours. Stir before serving.

Recipe Yield

15 servings

Recipe Note

Tangy wings. Dean liked!

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