Barbecued Chicken Wings

These chicken wings are sure to please your guests. If you like a spicier flavor, add a little ground cayenne to the sauce.

Serves: 12Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 24 chicken wings (3 lbs.)
  • 2 Tbsp. yellow mustard
  • ⅓ cup apple cider vinegar
  • 1 cup ketchup
  • ¾ cup light molasses
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. garlic powder


  • Preheat broiler to 500°F. Line a broiler pan with foil; brush with some oil to keep wings from sticking.
  • Cut each chicken wing through the joints to make three pieces; discard tip portion.
  • In a medium saucepan, combine remaining ingredients; blend well and bring to a boil. Remove from heat.
  • Arrange wing pieces on the prepared pan. Reserve about ⅓ cup sauce in a small serving bowl; refrigerate until serving time. Use remaining sauce for basting.
  • Broil chicken wings about 6" from heat for 12 minutes, turning frequently. Brush wings with sauce; turn and brush the other side. Continue broiling and turning, basting occasionally, for about 10 minutes longer, removing smaller pieces earlier as needed to keep them from burning.