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Tangy Barbecue Wings Recipe

Tangy Barbecue Wings Recipe

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Preheat oven to 375 degrees F.

Using a sharp knife, cut through the two wing joints; discard wing tips. Repeat for the remaining wings. Arrange the remaining wing pieces in two greased 15-by-10-by-1-inch baking pans. Bake 30 minutes; drain.

Turn wings; bake until juices run clear, 20 to 25 minutes longer.

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

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

Recipes for Superbowl Party - Tangy Barbecue Wings

These savory chicken wings are so lip smacking good and will be gone before halftime.

25 (5 pounds) whole chicken wings

2-1/2 cups hot and spicy ketchup

1/2 cup plus 5 tablespoons honey

1 teaspoon Worcestershire sauce

1/2 to 1 teaspoon Liquid Smoke, optional

Preheat oven to 375 degrees.

Prepare two 15x10-inch baking pans with nonstick cooking spray.

Cut up the chicken wings into three sections. Discard the wing tips.

Place the chicken wings into the prepared baking pans. Bake, uncovered, for 30 minutes drain. Turn the wings over and bake for another 20 to 25 minutes, or until chicken juices run clear.

Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add in the Liquid Smoke, if desired. Bring to a boil.

Reduce heat and simmer, uncovered, for 25 to 30 minutes. Drain wings place 1/3 of wings into a 5-quart slow cooker. Top with 1 cup of sauce. Repeat this two times with remaining wings and sauce.

Cover and cook on low heat for 3 to 4 hours. Stir before serving.

=> Recipes for Superbowl Party: Crab Football Spread

The perfect cheese spread for any football party.

1 (8 oz.) pkg. cream cheese, softened

2 cups shredded cheddar cheese

1 cup provolone cheese, shredded

1 cup crabmeat, drained, flaked and cartilage removed

2 tespoons seafood seasoning

2 teaspoons Worcestershire sauce

1 teaspoon prepared mustard

In a large mixing bowl, beat the cream cheese until smooth. Add in the cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and the mustard. Mix well. Cover and refrigerate overnight.

Form the cheese mixture into a football shape with your hands. Arrange pretzel sticks on top to make football laces. Serve with crackers.

=> Recipes for Superbowl Party: Party Pizza Bites

A great party finger food made with pita bread, provolone cheese and salsa.

2 large cloves garlic, minced

4 round slices provolone cheese, cut into wedge shapes

1/3 cup medium chunky salsa

Preheat oven to 375 degrees.

In a heatproof bowl, combine the olive oil, oregano, salt and pepper. Microwave on high heat for 40 seconds. Remove from microwave and stir in the butter set aside.

Cut each pita pocket into 4 pizza shaped wedges. Cutting along the curved outer edge of each wedge, separate again into 2 pieces. Brush both sides of wedges liberally with the warm olive oil mixture.

Place the wedges, crust side down, onto a baking sheet. Top each wedge with salsa, a slice of provolone cheese and a slice of pepperoni. Drizzle with remaining olive oil and sprinkle with sea salt.

Tangy Baked Chicken Wings

I love just about any flavor of a chicken wing. They are just fun to eat and one of my favorite appetizers. These tangy baked chicken wings have become a staple for baby showers, parties, housewarmings, you name it!

Tangy Baked Chicken Wings Appetizer

They are simple, flavorful and a true crowd-pleaser. I also love that they are baked! The taste is like a cross between BBQ and teriyaki a bit of sweetness with a bit of spice which makes them perfectly tangy! You can certainly play around with the spices to make these chicken wings spicier or sweeter. If I’m making this for an adult crowd I usually kick up the heat by adding red pepper flakes and upping the cayenne a bit.

Using a good quality, fresh chicken wings is the way to go. The frozen, bagged wings never bake up as juicy and tender in my opinion.

Oh, and while we’re talking about chicken wings, Isaac has a joke he’d like to share with you all. “How does a chicken learn to fly?….They just “wing” it!” That’s currently his favorite joke so when he tells it my hubby and I, including the inlaws, exaggerate a loud hysterical laugh. He beams with pride. My little cooking comedian.

Sweet Tangy BBQ Wings

Add all the ingredients (except chicken wings) in a NON STICK CanCooker Junior or Companion. Stir on low to low medium heat until it starts to boil. Add Chicken wings, close lid and simmer for 25 minutes, stirring occasionally. Take off the lid and allow sauce to carmelize, cook additional 10-15 minutes on low until done.

1 Review


Posted by Rory on 19th Jan 2021

The whole family enjoyed them.

Sweet BBQ Chicken

INGREDIENTS: 4 chicken thighs 2 cups BBQ sauce 2 cups drained pineapple tidbits 1 red bell pepper, diced 1 red onion, diced DIRECTIONS: In a.

BBQ Bacon Cheeseburger Meatballs

INGREDIENTS: 1 lb ground beef 2 slices bacon, chopped 1 cup Panko bread crumbs 1/2 cup chopped onion 1 egg, slightly beaten 1 tbsp honey 1 tbsp CanCooker all purpose seasoning 24 oz.

BBQ Chicken

INGREDIENTS: 4 boneless skinless thighs 6 boneless skinless chicken breast tenders 1 1/2 cup BBQ sauce 1/2 cup Italian Dressing 1 tbsp liquid smoke 1 tbsp minced garlic salt & pepper.

Sweet & Tangy Salmon

INGREDIENTS: 4 Salmon Filets, sprinkled with Butter Garlic Salt 2 Bags of Success White Rice 14 oz of Pineapple/Orange Juice (premixed) 8 oz of Water 4 oz of Soy Sauce 2 oz of White Cooking.

Southern Style BBQ Chili

Servings: 7 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes INGREDIENTS: 1 package (13.5 ounces) JOHNSONVILLE® Chorizo Smoked Rope Sausage, cut into.

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Dry Rub Spicy Barbecue Chicken Wings

We’re back today with another finger-licking good chicken wings recipe – and this time it’s our Dry Rub Spicy Barbecue Chicken Wings!

Is it just us? Or are chicken wings always the first thing to get eaten at your barbecues and parties too?

We love them (and so do our guests apparently!) and these chicken wings get their really great flavor from a spicy dry rub made with brown sugar, granulated sugar, roasted cumin, chili powder and coriander. Just mix the spices together in a plastic bag, then toss the wings in the bag and shake to coat. Allow the wings to marinate in the rub overnight – then grill them the next day!

These chicken wings grill up to a gorgeous mahogany color and the caramelization on the skin with all those sugars and spices is fantastic!

If you’d like, you can eat these dry rub spicy barbecue chicken wings simply grilled as is – or you can toss the wings in barbecue sauce before serving (like we did in our photos here). Either way – dry or sauced – these chicken wings are simple to prepare, and great to eat with addictively good, lip-smacking flavors!

Spicy Oven Baked Barbecued Chicken Wings

These oven barbecued wings are a great addition to the wing collection I am building up here. Have a mentioned before how much I love wings? Of course I have!

In my collection, I now have a Buffalo Style Hot Wings deep fried and coated with a buttery hot sauce blend, crispy deep fried Southern Hot Wings, reminiscent of southern fried chicken, Ooey, Gooey Crockpot Honey BBQ Wings and Sticky Sweet and Spicy Wings, made with Hoisin and Thai sweet chili sauce plus a few more that you can find on my chicken page.

These oven baked wings are prepared with a sprinkling of the Greek and Cajun seasonings and then topped off with homemade or dressed up bottled barbecue sauce. A delicious addition to your party fare, or to just munch on over a weekend of movie watching.

For entertaining, I disjoint the wings, saving the tips in the freezer for making stock, but for me and The Cajun, I often just leave them whole. A good pair of kitchen shears does make for a super easy job of disjointing wings and are a great kitchen tool to have.

Here's how to make these delicious barbecued wings.

For more of my favorite wing recipes, check out my collection on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Spicy Oven Baked Barbecued Wings

  • 1 ( 4-1/2 pound ) package of chicken wings
  • Cavender's Greek or all purpose seasoning (like Lawry's)
  • Cajun seasoning (like Slap Ya Mama) to taste
  • 2 to 3 cups of Homemade Sweet and Spicy Barbecue Sauce , Dressed up Bottled Sauce, or your favorite sauce

Preheat the oven to 375 degrees F. Disjoint and separate the wings if desired, reserving wing tips for another use. Line a baking sheet with aluminum foil and place an oven safe rack on top. Spray the rack on both sides generously with non-stick spray. Arrange wings on the rack and season with generously with the Greek seasoning. Add Cajun seasoning to taste. Bake at 375 degrees F for 20 minutes.

Remove the wings and increase the oven temperature to 425 degrees F. Dab the wings with sauce, use tongs to turn them over, and season the tops. Return to the oven and bake at 425 degrees F for 20 minutes longer. Remove, dab with sauce, turn, dab with sauce and return to the oven for 20 minutes longer. Continue saucing and turning as needed in 10 minute intervals until wings are cooked through.

Cook's Notes: If you don't have an oven safe rack, I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven.

Check These Recipes Out Too Y'all!

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Barbecue Baked Chicken Wings – Make the Sweet and Spicy Sauce Everyone Will Love

The sauce for these brown sugar barbecue baked chicken wings recipe is a cinch. There is no cooking needed! All you do is stir a few ingredients together, coat the wings and bake.

You’ll need ketchup (try our homemade ketchup), brown sugar, cumin, soy sauce and a bit of spice from sriracha chili sauce!

Sriracha is in the back of the photo above. That’s what you are looking for, we buy ours at our local grocery store in the international section, but you can find it at Asian or International grocery stores, too.

Get a bottle, you’ll love it! You could even make a double batch of the sacue and save it in the fridge up to one week. Dip fries, veggies or chicken nuggets in it and you’ll be happy.

These sauce-coated smoked chicken wings make a great alternative to traditional fried wings. Yeah, they’re messy to eat, but doesn’t that somehow make them taste better? And even though they are already sauced, don’t be afraid to pair them with a big dipping bowl of ranch.

You’d think making smoked chicken wings was as easy as throwing them into a smoker and coming back after a few hours, but there’s a trick to it. Usually, you want to brine poultry before you cook it. This brining process gives you a nice moist result but basically adding extra water to the meat that would normally be lost during cooking. But the wetter the wings when you start to smoke them, the more rubbery the skin can get. You can also experience dreaded rubbery skin by having your smoker temperature set too low.

The solution is simple, and just takes a little extra effort. Be sure to dry your wings off really really well before you season them. Like, get aggressive with that paper towel. Soak up as much of the surface moisture as possible. Also, we’re going to cook at a higher temperature, which should help things along.

The reality is, straight smoking, even at a higher temp, will not give you a completely bite through experience like frying would. If you want to add an extra layer of flavor and texture to your smoked wings, consider a quick sear over charcoal before saucing. This will also help crisp up the skin.

Looking for the perfect seasoning for your smoked chicken wings? Look no further than Hardcore Carnivore Red.

I also recommend the Thermapen digital thermometer to give you an accurate reading to tell if your wings are safely cooked.

Sweet n Tangy Smoked Chicken Wings


  • For the brine: 1/3 cup kosher salt, 2/3 cup brown sugar, 1 gallon cold water
  • 4 lb chicken wing pieces
  • 3-4 tablespoons Hardcore Carnivore Red seasoning
  • 1 cup BBQ sauce of your choice


  1. 24 hours before you plan to cook, start by brining the wings. Combine the sugar and salt with about 2 cups of water. Place over low heat and stir regularly until dissolved. Pour cold water into a large container. Add the brine mix. If warm, you can add a few ice cubes. Add the chicken wings then place in a refrigerator overnight.
  2. Preheat a smoker or pellet grill to 275f.
  3. Remove the wings from the brine. Drain and then dry the wings VERY well using paper towel.
  4. Season the wings with Hardcore Carnivore Red seasoning, tossing to make sure they are well coated.
  5. Lay the wings in the smoker or pellet grill, and cook until the internal temperature reads 165f. Be sure not to touch the thermometer probe to the bone, or push too far through the meat, otherwise you will get an inaccurate reading.
  6. When at desired temperature, remove the wings from the smoker or pellet grill, pour the sauce over and toss to coat. Serve immediately.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

How do you make spicy Caribbean barbecue chicken wings?

Walkerswood hot and spicy jerk seasoning is used to season the wings. They are first sprinkled with a little Goya adobo and coated in Walkerswood before being oven-roasted to perfection in a 475 degrees oven. Then the wings get tossed in a spicy-sweet Caribbean barbecue sauce before serving.

Don&rsquot forget the dip!

I prefer to serve these wings with sour cream blended with diced tomato, cilantro, and spices but it&rsquos amazing with my creamy Buttermilk Ranch Dressing too.