Cranberry Sweet Hot Wings By Noreen Food

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SLOW-COOKED CRANBERRY HOT WINGS



Slow-Cooked Cranberry Hot Wings image

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

1 can (14 ounces) jellied cranberry sauce
1/2 cup orange juice
1/4 cup Louisiana-style hot sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
2 teaspoons garlic powder
1 teaspoon dried minced onion
1 garlic clove, minced
5 pounds chicken wings (about 24 wings)
1 teaspoon salt
4 teaspoons cornstarch
2 tablespoons cold water

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 SWEET HOT WINGS BY NOREEN



Cranberry Sweet Hot Wings By Noreen image

Sweet, tangy, moist and tender these are fantastic chicken wings. They're perfect for a potluck, game night or a tailgate. Just make sure to have lots of napkins!

Provided by Nor Mac

Categories     Poultry Appetizers

Time 3h20m

Number Of Ingredients 12

1 can(s) cranberry sauce, jellied
1 Tbsp Dijon mustard
1/2 c orange juice (not fresh squeezed)
2 Tbsp soy sauce
2 Tbsp honey
2 tsp garlic powder
1 clove garlic, grated or chopped
1 Tbsp brown sugar
1 tsp dried onion
4-10 Tbsp mild to medium using Texas Pete's Buffalo sauce. If using Franks hot sauce you must taste after additions. Hot sauce tends to be stronger than Buffalo sauce.
1 optional: jalapeno pepper chopped
3-4 lb chicken wings

Steps:

  • 1. Heat the slow cooker (Crock Pot) to high heat. Heat broiler in oven to high. Note: You will cook in Crock Pot on low for 2 hours or high at 1-2 hours.
  • 2. Cut the tips off of chicken wings. Discard tips of wings. Cut the joint in half. Wings should be in 2 pieces per wing to cook. Set aside.
  • 3. In Crock Pot, put the cranberry sauce in 1st. Chop up the sauce until it is very mashed looking. Add all ingredients to Crock Pot except for the chicken. Stir and combine ingredients.
  • 4. Foil line a baking sheet. Place chicken on a baking sheet and broil the chicken in the oven for about 15-20 minutes until browned nicely. Turn after 5-10 minutes. It also helps get rid of some of the grease in it.
  • 5. Remove from oven place wings in Crock Pot. Stir and toss in the sauce. Check and stir once during cooking. If you stir too much the wings will fall apart. Cover and cook for 1-2 hours on high. 2 hours on low. Check on them. Although they taste great falling off the bone, they are hard to eat with your hands. LOL
  • 6. Remove chicken from Crock Pot to baking sheet again. Pour some of the sauce over the wings from the pot. Place under broiler to brown and make the sauce stick. Discard remaining sauce in the pot, or save for dipping. Keep warm in clean Crock Pot uncovered. Let the party begin!

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