My daughter and her friends can’t get enough of these cranberry-flavored wings. The popular appetizers remind me of all the wonderful celebrations and parties we’ve had through the years.
—Noreen McCormick Danek, Cromwell, CT
Prep: 45 min. • Cook: 35 min. + broiling • Makes: about 4 dozen
1 can (14 oz.) jellied cranberry sauce
1/2 cup orange juice
1/4 cup hot pepper sauce
2 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. brown sugar
1 Tbsp. Dijon mustard
2 tsp. garlic powder
1 tsp. dried minced onion
1 garlic clove, minced
5 lbs. chicken wings (about 24 wings)
1 tsp. salt
4 tsp. cornstarch
2 Tbsp. cold water
1. 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; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
2. 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 high 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.
3. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
NOTE: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
1 PIECE: 71 cal., 4g fat (1g sat. fat), 15mg chol., 122mg sod., 5g carb. (3g sugars, 0 fiber), 5g pro.