Barbecue Chicken Wings

Tender chicken wings coated in a rich, homemade barbecue sauce made with ketchup, vinegar, and aromatic spices. These oven-baked wings are finished with a fresh garnish of scallions for the perfect party appetizer.

6 servings

1 hr 17 min

Published October 4, 2025

Ingredients

•2 cups ketchup
•½ cup cider vinegar
•½ cup water
•1 whole lemon juice
•2 tablespoons Worcestershire sauce
•2 tablespoons Tabasco sauce
•2 tablespoons unsulfured molasses
•2 tablespoons Dijon mustard
•2 tablespoons chili powder
•¼ cup dark brown sugar
•2 teaspoons garlic
•2 teaspoons smoked paprika
•to taste salt and pepper
•30 pieces chicken wings
•4 whole scallions
•thinly sliced scallions
•garnish

Cooking Instructions

1.
1. Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
12 min
2.
2. Preheat the oven to 350ºF.
5 min
3.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
10 min
4.
4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.
50 min

Ingredients

•2 cups ketchup

•½ cup cider vinegar

•½ cup water

•1 whole lemon juice

•2 tablespoons Worcestershire sauce

•2 tablespoons Tabasco sauce

•2 tablespoons unsulfured molasses

•2 tablespoons Dijon mustard

•2 tablespoons chili powder

•¼ cup dark brown sugar

•2 teaspoons garlic

•2 teaspoons smoked paprika

•to taste salt and pepper

•30 pieces chicken wings

•4 whole scallions

•thinly sliced scallions

•garnish

Cooking Instructions

1. Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.

12 min

2. Preheat the oven to 350ºF.

5 min

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

10 min

4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

50 min