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.
Check out the recipes below so you can choose the best recipe for yourself!
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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