This barbecue sauce is bizarre. It’s not a rich barbecue, but it’s also not a honey barbecue. These are to your taste!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 5 pounds wings |
Ingredients
- 5 pounds frozen chicken wings, thawed
- 10 fluid ounces barbeque sauce (such as Kraft® Original)
- 2 tablespoons maple-flavored syrup (such as Mrs. Butterworth’s®)
Instructions
- Gather all ingredients. Place wings in a large bowl.
- Dotdash Meredith Food Studios
- Preheat oven to 425 degrees F (220 degrees C).
- Mix barbecue sauce and syrup together, then pour over wings and toss to coat. Arrange coated wings on a baking tray.
- Dotdash Meredith Food Studios
- Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven’s broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 404 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I have made bbq chicken wings before but I always cooked them on the stove so I wasn’t sure how this recipe would be. I was pleased and my family loved this too. As others said I lowered the temp to 400°. There was no need for me to put the wings under the broiler. The wings came out perfect and yummy!!
Used this sauce for Back Ribs. Boiled them first with some Montreal Steak Spice then baked with sauce in oven at 325 degrees for 1 1/2 hours. Delicious!
I love this recipe! I add a little bourbon to it to give it a little deeper flavor and use maple sugar instead of sauce.
Super Easy and super delicious
Turned out very well! I used sugar-free syrup.
I can just look at this recipe and tell that I’m going to need some salt and pepper. So if you normally cook with salt, you should go ahead and add it add it instead of just following the recipe to the letter and then complain that it’s bland. Just saying.
Loved this recipe
I use baby ray bbq sauce and a half cup of honey some oregano and a teaspoon of boar head mustard.I grill it then just before its done and the mixture let it bake in. Cilantro to garnish and black pepper.Enjoy
This turned out to be a great recipe. I did as others had suggested and turned down the heat to 400 degrees and turned the wings every 15 mins. I didn’t have to use the broiler they came out fine. I will be making these again.
As another reviewer recommended, I will lower the temperature next time, and maybe skip the broiler. My wings looked good without broiling, but I broiled anyway and wound up burning them!
Freaking fantastic.
Very easy, turned out yummy
I made recipe exactly as is. Found the wings pretty bland. Even using the maple syrup and a bourbon bbq sauce. Won’t be making again.
Quick and easy to make.. Didn’t do the broiler part(don’t have one) but they browned inside the sauce. Don’t have a picture
These wings were really good. Everyone enjoyed them and such a change from Hot Wing. Will be making them again pretty soon. Thank you
I thought they were tasty, but I would lower the temperature next time. Not sure you need to keep turning them! Would try again!
No Changes
Very simple recipe using common ingredients. I baked the wings on a broiler rack in the broiler pan, to keep them raised up out of the released liquid. Broiling for the last few minutes per side gave them a nice finished look and taste.
This recipe was delicious. The only different thing I did was bake the chicken in the oven. My family loved it, and I would defiantly make it again.
So simple and yummy. I’ll definitely make these again. I love that the ingredients are things I always have on hand. Makes a sweet, sticky, stay on the wing sauce. Yum!
Simple and straight forward. I do have a recommendation. Chicken releases a lot of juices in the first few minutes of cooking leaving your sauce in a puddle underneath the chicken. My recommendation is to wait until that first flip and then baste your sauce mixture on with every flip. That way by the time you get to the broil step you have a nice even coat of sauce on your wings which browns up nicely under that broiler. I also recommend reducing total cook time to 45 minutes.