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SC: Tangy Barbecue Wings

Source of Recipe

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SC: Tangy Barbecue Wings***

Taste of Home October/November 2003
22 reviews rate this recipe 4.5 of 5 stars.
Prep: 1 hour Cook: 3 hours
Yield: about 2 dozen wings.

I took these wings to work, and they vanished before I got a bite. The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri

Ingredients:
• 5 pounds chicken wings

• 2-1/2 cups ketchup
• 2/3 cup white vinegar
• 2/3 cup honey
• 1/2 cup molasses
• 2 to 3 tablespoons hot pepper sauce
• 1/4 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 to 1 teaspoon liquid smoke, optional

Directions:
1. Preheat oven to 375°. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

2. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

3. Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

1 wing (2 sections) equals 178 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 386 mg sodium, 19 g carbohydrate, trace fiber, 10 g protein.