Broiled Chicken Wings With Barbecue Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 06/08/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 06/08/19

Barbecued Chicken Wings

MariaPavlova / E+ / Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 16-20 chicken wings (4 servings)

These broiled chicken wings make a great meal or snack for a family. Feel free to double or triple the recipe for a holiday appetizer or game-day snack for a bigger crowd or make the recipe with chicken drumettes. These chicken wings are great for tailgating, too!

For tailgating or a party, keep the finished chicken wings in a slow cooker on the low or warm setting for serving.

Ingredients

  • 16 to 20 chicken wings (32 to 40 pieces)
  • Salt (to taste)
  • Black pepper (to taste)
  • For the Sauce:
  • 2 tablespoons mustard
  • 1/4 cup cider vinegar
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 2 tablespoons vegetable oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Tabasco sauce

Steps to Make It

  1.  Cut off and discard chicken wing tips and then cut each wing in half at the joint.

  2. Preheat the broiler and oil the rack in the broiler pan. Line inside of broiler pan with foil to catch drips.

  3. Arrange the chicken wings in a single layer on the oiled rack. Sprinkle with salt and freshly ground black pepper.

  4. Combine remaining ingredients in a large bowl and whisk until well blended. Remove about 1/2 cup of the sauce and refrigerate until serving time. Set the remaining sauce aside.

  5. Broil the chicken wings about 6 inches from the heat source, for 10 to 12 minutes. Turn them over and continue broiling for 10 to 12 minutes longer, turning frequently. 

  6. Put the wings in the bowl with the barbecue sauce and coat thoroughly. Place them back on the rack and broil for a few minutes longer, turning to heat both sides.

  7. Serve the wings with the reserved sauce.

  8. Serve immediately or transfer them to a slow cooker or chafing dish to keep warm on the low or warm setting.

Tip

  • If you are taking the wings to a party or tailgating event, they should be fully cooked and hot. Keep them in the covered slow cooker. Pack the cooker in another container and wrap it with heavy towels or blankets for insulation. When transporting any hot or cold food, keep in mind that harmful bacteria can grow more rapidly in food between 40 F and 140 F, the "danger zone." 

Recipe Variations

  • Add a few drops of liquid smoke to the barbecue sauce mixture.
  • Baked Chicken Wings: After sprinkling the wings with salt and pepper, dust them with flour and place them on a foil-lined lightly oiled rimmed baking sheet. Bake the wings in a preheated 400 F oven for 30 minutes. Turn the wings and bake for 30 minutes longer. Coat the wings with the sauce and put them back on the baking pan. Bake for about 8 to 10 minutes longer, or just long enough to glaze the wings.