Tangy Barbecue Wings
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite! Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.
Sherry Pitzer Troy, Missouri
Tangy Barbecue Wings Recipe
Tangy Barbecue Wings
5 lb. chicken wings
2 ½ cups ketchup
2/3 cup white vinegar
2/3 cup honey
½ cup molasses
2 to 3 Tbsp. hot pepper sauce
1 tsp. salt
1 tsp. Worcestershire sauce
½ tsp. onion powder
½ tsp. chili powder
½ to 1 tsp. liquid smoke, optional
Preheat oven to 375 F. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine remaining ingredients; 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. 2 dozen wings
(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)
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