Classic Sweet BBQ Chicken Wings - Kraft Recipes Top
Comida Kraft
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Classic Sweet BBQ Chicken Wings

Prep Time
10
min.
Total Time
55
min.
Servings

10 servings

Make a real winner on game day with Classic Sweet BBQ Chicken Wings. Our tangy BBQ chicken wings take just 2 ingredients and 10 minutes of prep.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Spread wings onto rimmed baking sheet sprayed with cooking spray.
  • Bake 35 min.; drain.
  • Brush with sauce; bake 10 min. or until wings are done.

Special Equipment Needed

Substitute

Prepare using your favorite flavor of HEINZ BBQ Sauce.

Special Extra

Garnish with sliced green onions before serving.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 180
Total fat 9g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 310mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 11g
Protein 13g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I've made these bbq'd chicken wings a few times already. I've made these bbq'd chicken wings a few times already. The first time I made them, I used bottled bbq sauce and the chicken was a bit bland. The next time I made them, I used bbq sauce I made from scratch (tomato sauce, brown sugar, worcestershire sauce, hot sauce, chicken broth and a capful of Mrs. Dash) and the chicken tasted great. I still make these bbq'd chicken wings (using my homemade bbq sauce recipe).
Date published: 2009-01-11
Rated 4 out of 5 by from Quick (oven does all the work), Easy Clean Up (FOIL line the pan ALWAYS), Make the recipe your own... Quick (oven does all the work), Easy Clean Up (FOIL line the pan ALWAYS), Make the recipe your own with Seasonings( I seasoned the chicken first, then spiced the BBQ sauce with Brown Sugar and Garlic)..WOW!!
Date published: 2004-12-02
Rated 5 out of 5 by from I'm only a 15 year old student and I cooked this for my friends on the day of my birthday party..My... I'm only a 15 year old student and I cooked this for my friends on the day of my birthday party..My friends loved it! I made it again for the second time for my family and my parents loved it!
Date published: 2009-04-05
Rated 5 out of 5 by from Great! Great! My hubby loved it and so did my 3 yr old daughter. My hubby even said it takes as good as his mom, and I am not the best cook out there! Delicious, even I ate more than usual. I seasoned the chicken with Season Salt and Pepper before I baked it, and I paired it with french cut green beans and Lipton Rice Sides.....
Date published: 2007-08-29
Rated 5 out of 5 by from This recipe is easy and delicious. This recipe is easy and delicious. As suggested in other reviews I seasoned the chicken before putting it in the oven. I would recommend lining the pan with foil and spraying with non stick spray. I will be trying with other pieces of chicken as well.
Date published: 2011-05-31
Rated 5 out of 5 by from I found my answer to the $1.00 per piece (not per wing)wings sold in most stores! I found my answer to the $1.00 per piece (not per wing)wings sold in most stores! This was delicious! Great for when I want to entertain, of just snack on over the weekends!
Date published: 2014-08-20
Rated 4 out of 5 by from It was a very easy and tasty recipe! It was a very easy and tasty recipe! I substituted Kraft Thick Honey Barbeque sauce instead of the original and I sprayed the pan with Pam so the wings wouldn't stick!
Date published: 2005-12-16
Rated 5 out of 5 by from Add a little salt to season before you bake and don't put too much of your favorite barbecue sauce. Add a little salt to season before you bake and don't put too much of your favorite barbecue sauce. This is REALLY good if you like barbecue chicken wings!
Date published: 2006-03-20
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