These sweet and tangy barbecued chicken wings are marinated in a rich blend of brown sugar, red wine, garlic, lemon juice, and seasonings. Slow cooking allows the flavors to penetrate deeply, creating tender wings with a glossy, caramelized finish that is perfect for family dinners, parties, and game-day gatherings.
Equipment Needed
Large shallow baking dish or roasting pan
Medium mixing bowl
Whisk or spoon
Measuring cups and spoons
Aluminum foil (optional)
Tongs
Instant-read thermometer (optional)
Ingredients
35 chicken wings, separated into flats and drumettes, tips removed
1 cup (227 g) butter, melted
1 cup (220 g) brown sugar
½ tablespoon ketchup
½ cup dry red wine
2 teaspoons dry mustard
2 large garlic cloves, crushed
¼ cup fresh lemon juice
Freshly ground black pepper, to taste
Instructions
- Arrange the chicken wings in a large shallow baking dish or roasting pan.
- In a medium bowl, combine the melted butter, brown sugar, ketchup, red wine, dry mustard, garlic, lemon juice, and black pepper. Stir until well blended.
- Pour the marinade evenly over the wings, turning to coat all pieces thoroughly.
- Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 325°F (163°C).
- Bake the wings uncovered for 1½ to 2 hours, turning occasionally and basting with pan juices throughout cooking.
- Continue baking until the wings are tender, caramelized, and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and spoon additional sauce over the wings before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ to ½ teaspoon cayenne pepper for a spicy variation.
Stir in 1 teaspoon crushed red pepper flakes for extra heat.
Make-Ahead Tips
Marinate the wings overnight for deeper flavor.
The wings can be baked a day ahead and reheated at 350°F (177°C) until warmed through.
Serving Suggestions
Serve with coleslaw, baked beans, potato salad, or grilled vegetables.
Excellent as an appetizer for parties and game-day events.
Barbecued Chicken Wings (Sweet, Sticky & Crowd-Pleasing)
Ingredients
Equipment
Method
- Arrange the chicken wings in a large shallow baking dish or roasting pan.
- In a medium bowl, combine the melted butter, brown sugar, ketchup, red wine, dry mustard, garlic, lemon juice, and black pepper. Stir until well blended.
- Pour the marinade evenly over the wings, turning to coat all pieces thoroughly.
- Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 325°F (163°C).
- Bake the wings uncovered for 1½ to 2 hours, turning occasionally and basting with pan juices throughout cooking.
- Continue baking until the wings are tender, caramelized, and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and spoon additional sauce over the wings before serving.
Nutrition
Notes
Stir in 1 teaspoon crushed red pepper flakes for extra heat.
Marinate the wings overnight for deeper flavor.
The wings can be baked a day ahead and reheated at 350°F (177°C) until warmed through.
Serve with coleslaw, baked beans, potato salad, or grilled vegetables.
Excellent as an appetizer for parties and game-day events.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic American barbecue chicken recipes featuring sweet brown sugar glazes, garlic, and slow-roasted wing preparations.
Source:
https://www.southernliving.com
Nutrition Information
Estimated per serving (based on 12 servings)
Calories: 390
Protein: 24 g
Carbohydrates: 12 g
Fat: 27 g
Saturated Fat: 11 g
Cholesterol: 115 mg
Sodium: 210 mg
Fiber: 0 g
Sugar: 11 g
Prep Time: 15 minutes
Marinate Time: 1 hour to overnight
Cook Time: 1 hour 45 minutes
Total Time: 3 hours
Yield: 35 chicken wings
Difficulty: Easy
