Tangy Barbecue Wings Recipe

Directions Preheat oven to 375degrees. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two 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. Yield: about 2 dozen wings. Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. Originally published as Tangy Barbecue Wings in Taste of Home October/November 2003, p31 Nutritional Facts 1 wing (2 sections) equals 178 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 458 mg sodium, 19 g carbohydrate, trace fiber, 10 g protein. Print Add to Recipe Box Email a Friend