SLOW-COOKED CRANBERRY HOT WINGS
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter's friends can't get enough of them. -Noreen Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours., To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 122mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0g fiber), Protein 5g protein.
CRANBERRY HOT WINGS
Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Appetizers
Time 2h50m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted., Meanwhile, cut wings into 3 sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally., Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery.
Nutrition Facts : Fat 9 g fat (2 g saturated fat), Cholesterol 37 mg cholesterol, Sodium 159 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 12 g protein.
CRANBERRY GLAZED STICKY CHICKEN WINGS
This surprising twist on sweet and sour wings is so good you'll be tempted to eat them right after glazing-but the final broil in the oven is worth it. If you want to turn up the spice meter, add some of your favorite hot sauce to the glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield about 16 wings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
- Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
- Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
- Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
- Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.
SMOKY CRANBERRY CHICKEN WINGS
Tart cranberry and zesty barbecue sauces quickly coat chicken wings for a finger-licking-good snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 3h5m
Yield 16
Number Of Ingredients 4
Steps:
- Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
- In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
- Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan.
- Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce halfway through baking.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 12 g, TransFat 0 g
CRANBERRY ORANGE WINGS
Make and share this Cranberry Orange Wings recipe from Food.com.
Provided by lik2fish
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken wings in a shallow nonreactive container.
- In medium size bowl, combine orange juice, soy sauce, brown sugar, cranberry sauce and Tabasco sauce; mix well.
- Pour sauce over chicken wings.
- Cover with plastic wrap and refrigerate for several hours or overnight.
- Turn wings occasionally to marinate evenly.
- Place wings in shallow baking pan.
- Bake in preheated 350 degree Fahrenheit oven for 50 to 60 minutes, or until tender.
- Baste frequently with reserved marinade during baking.
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