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.
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.
1 serving: 71 calories, 4g fat (1g saturated fat), 15mg cholesterol, 122mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 5g protein.