CRANBERRY CHICKEN WINGS
Get in the festive mood with these finger licking cranberry chicken wings! These baked wings are a wonderful mix of sweet and salty and they make a great addition to your holiday menus!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 55m
Number Of Ingredients 12
Steps:
- Place wings in a zipper-style plastic bag.
Nutrition Facts : ServingSize 6 wings, Calories 891 kcal, Carbohydrate 52 g, Protein 58 g, Fat 49 g, SaturatedFat 14 g, Cholesterol 236 mg, Sodium 1127 mg, Fiber 2 g, Sugar 47 g
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
SMOKED CHICKEN WINGS
This easy-to-prepare recipe is a surefire winner for your next party. Perfect for watching the game with friends! I use an offset smoker for this recipe, but indirect heat in a 22 1/2 kettle grill works fine too.
Provided by Jacob Larson
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
- Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
- Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
- Smoke wings until fragrant, about 1 hour.
- Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
- Serve chicken wings with blue cheese dressing.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 3.7 g, Cholesterol 38.9 mg, Fat 25 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 4.7 g, Sodium 1075.9 mg, Sugar 0.8 g
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.
SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE
I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400 degrees F) for about 40 minutes, until they are almost done, before adding the sauce.
Provided by Chris Santos
Categories appetizer
Time 6h
Yield 6 servings
Number Of Ingredients 21
Steps:
- To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
- To make the rub: Whisk all of the ingredients together in a small bowl.
- Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
- Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
- Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
- Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.
PRESSURE-COOKER 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, CT
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure. , Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes. , 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.
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