With a crispy, sweet and tangy coating, these wings are guaranteed to be a huge success, so set out plenty of napkins and let everyone dig in.

  • Portion size 4 servings
  • Credits : The Canadian Living Test Kitchen



In saucepan, bring ketchup, sugar, water, onion, garlic, vinegar, Dijon mustard, Worcestershire sauce and salt to boil, stirring often. Reduce heat to medium; simmer for 10 minutes. Pour into blender; purée until smooth. Set aside 1/2 cup (125 mL) to serve with wings.

Cut off wing tips at first joint; discard or freeze for making chicken stock. Separate wings at remaining joint; trim excess skin. Place wings on rack on foil-lined rimmed baking sheet.

Bake in 400°F (200°C) oven, turning once, for 20 minutes. Brush with sauce; bake, turning once and brushing with sauce, for about 20 minutes or until juices run clear when chicken is pierced.

Broil for about 1 minute per side or until browned. Serve with reserved sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1002 mg
  • Protein 28 g
  • Calories 407.0
  • Total fat 19 g
  • Cholesterol 81 mg
  • Saturated fat 5 g
  • Total carbohydrate 32 g


  • Iron 16.0
  • Folate 6.0
  • Calcium 4.0
  • Vitamin A 11.0
  • Vitamin C 17.0
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Oven-Barbecued Wings