These classic Barbecue Wing Dings are coated in a rich tomato-based barbecue sauce featuring onion, Worcestershire sauce, and a touch of sweetness. Slow baking allows the sauce to caramelize beautifully, creating tender wings that are perfect for parties, family gatherings, and game-day celebrations.
Flavor Profile
Sweet, tangy, savory, smoky, rich
Equipment Needed
Parchment paper or nonstick cooking spray
Ingredients
3 pounds chicken wings, separated into flats and drumettes, tips removed
4 cups ketchup
1 medium onion, finely chopped
3 tablespoons brown sugar alternative
2 drops Worcestershire sauce
Instructions
- Preheat the oven to 350°F (177°C).
- Line a large baking sheet with parchment paper or lightly coat with nonstick cooking spray.
- In a large mixing bowl, combine the ketchup, chopped onion, brown sugar alternative, and Worcestershire sauce. Stir until thoroughly blended.
- Add the chicken wings and toss until evenly coated with the barbecue sauce.
- Arrange the wings in a single layer on the prepared baking sheet.
- Spoon additional sauce over the wings as desired.
- Bake for 1½ hours, turning the wings halfway through cooking to ensure even browning.
- The wings are done when they reach an internal temperature of 165°F (74°C) and the sauce has thickened and caramelized.
- If extra sauce remains, transfer it to a saucepan and simmer over medium-low heat for 10–15 minutes, stirring occasionally, until thickened. Serve alongside the wings for dipping.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon cayenne pepper for mild heat.
Add 1 teaspoon crushed red pepper flakes for a spicier version.
Mix in a few dashes of hot sauce for extra kick.
Make-Ahead Tips
Prepare the sauce up to 2 days in advance and refrigerate.
The wings can be coated and refrigerated for up to 24 hours before baking.
Serving Suggestions
Serve with coleslaw, potato wedges, baked beans, or corn on the cob.
Pair with ranch or blue cheese dressing for dipping.
Excellent for tailgating, picnics, and casual entertaining.
BARBECUE WING DINGS (Sticky, Saucy & Finger-Licking Good)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C).
- Line a large baking sheet with parchment paper or lightly coat with nonstick cooking spray.
- In a large mixing bowl, combine the ketchup, chopped onion, brown sugar alternative, and Worcestershire sauce. Stir until thoroughly blended.
- Add the chicken wings and toss until evenly coated with the barbecue sauce.
- Arrange the wings in a single layer on the prepared baking sheet.
- Spoon additional sauce over the wings as desired.
- Bake for 1½ hours, turning the wings halfway through cooking to ensure even browning.
- The wings are done when they reach an internal temperature of 165°F (74°C) and the sauce has thickened and caramelized.
- If extra sauce remains, transfer it to a saucepan and simmer over medium-low heat for 10–15 minutes, stirring occasionally, until thickened. Serve alongside the wings for dipping
Nutrition
Notes
Add 1 teaspoon crushed red pepper flakes for a spicier version.
Mix in a few dashes of hot sauce for extra kick.
Prepare the sauce up to 2 days in advance and refrigerate.
The wings can be coated and refrigerated for up to 24 hours before baking.
Serve with coleslaw, potato wedges, baked beans, or corn on the cob.
Pair with ranch or blue cheese dressing for dipping.
Excellent for tailgating, picnics, and casual entertaining.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional American barbecue wing recipes that combine tangy tomato-based sauces with slow oven baking for maximum flavor and tenderness.
Source:
Allrecipes Barbecue Chicken Collection
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 410
Protein: 27 g
Carbohydrates: 28 g
Fat: 21 g
Saturated Fat: 6 g
Cholesterol: 120 mg
Sodium: 1,080 mg
Fiber: 2 g
Sugar: 21 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Difficulty: Easy
