Tangy Barbecue Wings Recipe
These barbecue wings are made sweet with honey and molasses, but tangy with vinegar and Worcestershire sauce. Add liquid smoke to achieve smoky flavor without standing around a smoker all day long. Recipe provided courtesy of Taste of Home magazine.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
- 5 Pounds chicken wings
- 2½ Cups ketchup
- 2/3 Cups white vinegar
- 2/3 Cups honey
- ½ Cup molasses
- 2 to 3 Tablespoons hot pepper sauce
- 1 Teaspoon salt
- 1 Teaspoon Worcestershire sauce
- ½ Teaspoon onion powder
- ½ Teaspoon chili powder
- ½ to 1 Teaspoon liquid smoke, optional
Preheat oven to 375 degrees F.
Using a sharp knife, cut through the two wing joints; discard wing tips. Repeat for the remaining wings. Arrange the remaining wing pieces in two greased 15-by-10-by-1-inch baking pans. Bake 30 minutes; drain.
Turn wings; bake until juices run clear, 20 to 25 minutes longer.
Meanwhile, in a large saucepan, combine the remaining ingredients; bring to a boil. Reduce the heat; simmer, uncovered, 30 minutes, stirring occasionally.
Drain the wings. Place one third of the chicken in a 5-quart slow cooker; top with one third of the sauce. Repeat the layers twice. Cook, covered, on low for 3 to 4 hours. Stir before serving.