Tangy Barbecue Wings

The recipe Tangy Barbecue Wings could satisfy your Barbecue craving in around 4 hours and 30 minutes. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 90 calories. This gluten free and dairy free recipe serves 48 and costs 28 cents per serving. It is perfect for Father's Day. If you have molasses, salt, honey, and a few other ingredients on hand, you can make it. 190 people were glad they tried this recipe. Plenty of people really liked this hor d'oeuvre. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so outstanding. Similar recipes include Tangy Barbecued Wings, Tangy Barbecue Sauce, and Tangy Barbecue Sauce.

Servings: 48

Preparation duration: 90 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. 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: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. Originally published as Tangy Barbecue Wings in Taste of HomeOctober/November 2003, p31 Nutritional Facts 1 chicken wing equals 89 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 225 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

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

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

3. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

4. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder.

5. Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.

6. 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.

Nutrition Information:

covered percent of daily need