Best Tangy Barbecue Wings Recipes

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BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE



Baked Beer-Barbecue Wings with Tangy Dijonnaise Dipping Sauce image

Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 12

1/2 cup mayonnaise
3 tablespoons Dijon mustard
Zest and juice of 1 lemon
1/2 clove garlic, finely grated
Kosher salt
Vegetable oil, for the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
12 ounces beer
1/2 cup barbecue sauce
2 tablespoons light brown sugar
2 tablespoons chipotle hot sauce

Steps:

  • Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
  • Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  • Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
  • Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.

TANGY BARBECUE WINGS



Tangy Barbecue Wings image

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

Provided by Taste of Home

Categories     Appetizers

Time 4h

Yield 2 dozen wings (2 sections each).

Number Of Ingredients 11

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 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon liquid smoke, optional

Steps:

  • Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. 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-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.

Nutrition Facts : Calories 178 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 458mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 10g protein.

TANGY BARBECUE WINGS



TANGY BARBECUE WINGS image

Categories     Chicken

Yield 16 servings

Number Of Ingredients 10

25 whole chicken wings (about 5 pounds)
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

Steps:

  • 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.

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