Best 2 Tangy Barbecue Wings Recipes
Are you craving a delightful, finger-lickin' experience that tantalizes your taste buds? Look no further than tangy barbecue wings! These succulent wings, coated in a mouthwatering blend of tangy and smoky flavors, are sure to be a hit at your next gathering or even as a delightful treat for yourself. With various recipes available, you can create a tantalizing dish that perfectly suits your palate. Get ready to embark on a culinary adventure as we explore the world of tangy barbecue wings, providing you with tips, tricks, and the best recipes to create this delectable dish.
Here are our top 2 tried and tested recipes!
TANGY BARBECUE WINGS
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
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
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.
Tips:
- Choose the Right Wings: Select plump and meaty wings for a juicy and flavorful result.
- Dry the Wings Thoroughly: Pat the wings dry with paper towels before seasoning or cooking to ensure crispy skin.
- Season Generously: Don't be shy with the seasoning! Use a combination of spices, herbs, and salt to create a flavorful crust.
- Use a High-Quality Barbecue Sauce: Choose a sauce that is thick, tangy, and has a good balance of sweetness and smokiness.
- Cook the Wings Properly: Bake or grill the wings until they are cooked through and the skin is crispy.
- Toss the Wings in Sauce: Once the wings are cooked, toss them in your favorite barbecue sauce to coat them evenly.
- Garnish and Serve: Sprinkle the wings with chopped parsley or cilantro and serve with additional barbecue sauce, celery sticks, and carrot sticks.
Conclusion:
Tangy barbecue wings are a delicious and versatile appetizer or main course that can be enjoyed by people of all ages. With a few simple tips and the right ingredients, you can easily make this classic dish at home. So next time you're looking for a crowd-pleasing recipe, give these tangy barbecue wings a try!
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