Tangy Barbecue Wings

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  • 5 pounds chicken wings
  • 2 1/2 cups hot and spicy ketchup
  • 2/3 cup white vinegar
  • 1/2 cup plus 2 tablespoons honey
  • 1/2 cup molasses
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 to 1 teaspoon liquid smoke, optional


  1. Cut chicken wings into three sections; discard wing tip sections.
  2. Place chicken wings in two greased 15-inch by 10-inch by 1-inch baking pans.
  3. Bake, uncovered, at 375° for 30 minutes; drain.
  4. Turn wings; bake 20-25 minutes longer or until juices run clear.
  5. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder.
  6. Add liquid smoke if desired.
  7. Bring to a boil.
  8. Reduce heat; simmer, uncovered, for 25-30 minutes.
  9. Drain wings; place a third of them in a 5-quart slow cooker.
  10. Top with about 1 cup sauce.
  11. Repeat layers twice.
  12. Cover and cook on low for 3-4 hours.
  13. Stir before serving.
  14. Yield: about 4 dozen.

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