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A Cooking Adventure with Thom

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Tangy Barbecue Wings

Taste of Home Magazine
Recipe Source
Servings: 6



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



25 whole chicken wings* (about 5 pounds)
2 cups hot and spicy ketchup
cup white vinegar
cup plus 2 tablespoons honey
cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
teaspoon onion powder
teaspoon chili powder
to 1 teaspoon Liquid Smoke, optional

Cooking Method

Cut chicken wings into three sections; discard wing tip sections.

  • Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans.

  • Bake, uncovered, at 375 for 30 minutes; drain.

  • Turn wings; bake 20-25 minutes longer or until juices run clear.

  • Meanwhile, in a large saucepan, combine the remaining ingredients.

  • Bring to a boil.

  • Reduce heat; simmer, uncovered, for 25-30 minutes.
    Drain wings; place a third of them in a 5-qt. slow cooker.

  • Top with about 1 cup sauce.

  • Repeat layers twice.

  • Cover and cook on low for 3-4 hours.

Stir before serving.


Yield: about 4 dozen.


*Editor's Note: 5 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings.

  • Omit the first step.

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