Cranberry wings remind me of all the wonderful celebrations and parties we’ve had over the years. My daughter’s friends can’t get enough of them.
—NOREEN MCCORMICK DANEK CROMWELL, CT
PREP: 45 MIN. • COOK: 3 HOURS • MAKES: ABOUT 4 DOZEN
1 can (14 ounces) jellied cranberry sauce
1/2 cup orange juice
1/4 cup hot pepper 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
1. Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour the cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours.
2. To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.
3. Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until the 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.
4. Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.