Cranberry Hot Wings (Crockpot)

Contributed By: Parker


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


1. 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 to 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 mixture is reduced by half, 15 to 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 to 2 minutes.
4. Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2 to 3 minutes. Brush with glaze before serving. Serve with remaining glaze.

Helpful Hints:

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.
TOTAL TIME: Prep: 45 min. Cook: 3 hours
YIELD: 4 dozen.
Nutrition Facts
1 serving: 71 calories, 4g fat (1g saturated fat), 15mg cholesterol, 122mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 5g protein.

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