If you’re on the hunt for a dish that perfectly balances sweet, spicy, and tangy flavors, then this Cranberry Ginger Chicken Wings Recipe will quickly become your go-to favorite. These wings offer an irresistible glaze made from jellied cranberry sauce, zesty ginger, and a pop of citrus that each bite bursts with vibrant taste. Whether you’re serving them at a cozy family dinner or your next game day gathering, these wings bring the ideal combo of crispy, juicy, and flavorful that will have everyone coming back for more.
Ingredients You’ll Need
Getting the ingredients right is half the magic here. Fortunately, the simplicity of fresh and pantry staples means gathering everything is a breeze, and each one plays an important role in creating that signature Cranberry Ginger Chicken Wings Recipe flavor.
- Chicken wings: The star of the show, providing the perfect canvas for our bold cranberry-ginger glaze.
- Jellied cranberry sauce: Adds natural sweetness and a vibrant ruby color.
- Ginger paste or grated fresh ginger: Brings sharp warmth and aromatic depth.
- Low-sodium soy sauce: Delivers umami richness and balances the sweetness.
- Dark brown sugar: Enhances caramelization and provides a mellow molasses note.
- Dijon mustard: Cuts through with a subtle tang and slight heat.
- Crushed red pepper flakes: Adds a gentle kick to keep things exciting.
- Cider vinegar: Sharpens and brightens flavors, lifting the gloss of the glaze.
- Kosher salt and black pepper: Essential for seasoning and coaxing out each ingredient’s best qualities.
- Orange zest and juice: Imparts citrus sunshine and balances sweetness beautifully.
- Lime juice (divided): Adds fresh acidity that rounds out the overall taste.
How to Make Cranberry Ginger Chicken Wings Recipe
Step 1: Prepare the Marinade and Wings
Start by placing the chicken wings into a large zipper-style plastic bag. Next, combine the jellied cranberry sauce with ginger paste, soy sauce, dark brown sugar, Dijon mustard, crushed red pepper flakes, cider vinegar, salt, black pepper, orange zest and juice, plus half the lime juice. Pour this vibrant mixture over the wings, seal the bag, and gently massage so every wing gets a generous coating. Pop the bag into the fridge and let it marinate for at least 30 minutes or up to 2 hours for deeper flavor infusion.
Step 2: Preheat and Arrange for Baking
While the wings soak up those heavenly flavors, preheat your oven to 375°F (190°C). Line a large baking sheet with foil for easy cleanup, and place a wire rack on top if you have one—this helps the heat circulate, keeping the wings crispy rather than soggy. Arrange the wings evenly on the rack, allowing space between them for optimal roasting.
Step 3: Bake and Baste
Bake the wings for around 40-45 minutes, turning them halfway through. Every 15 minutes, baste the wings with the remaining marinade or their own juices on the pan to lock in moisture and build layers of sticky, tangy glaze. Keep a close eye during the last 5 minutes to avoid burning but allow edges to caramelize beautifully to a glossy finish.
Step 4: Finish with Fresh Lime Juice
Once the wings are done and perfectly golden, give them a final drizzle of the remaining lime juice for that extra punch of brightness. This simple finish will bring out the best in the cranberry and ginger combo, making sure every bite sings with balanced flavors.
How to Serve Cranberry Ginger Chicken Wings Recipe
Garnishes
Presentation makes a difference, and these wings truly shine with a sprinkle of finely chopped fresh cilantro or parsley for a pop of green. Toasted sesame seeds add a delightful crunch and contrast, while thin slices of fresh red chili can add an enticing burst of heat for those who want to challenge their taste buds. Don’t forget extra orange zest on top to highlight that citrus aroma.
Side Dishes
These Cranberry Ginger Chicken Wings Recipe pairs wonderfully with simple, fresh sides that complement without overpowering. Think crisp celery and carrot sticks served with a creamy blue cheese or ranch dip. A light salad with mixed greens tossed in a citrus vinaigrette also adds a refreshing balance. For heartier pairings, try garlic roasted potatoes or fluffy jasmine rice to soak up all those luscious juices.
Creative Ways to Present
Make your next gathering memorable by serving these wings on a rustic wooden platter surrounded by colorful sliced bell peppers and wedges of lime. For a festive touch, place them alongside mini sliders, or even transform the leftovers into a vibrant salad topping with crunchy nuts and fresh herbs. The playful blend of cranberry and ginger encourages culinary creativity!
Make Ahead and Storage
Storing Leftovers
After enjoying your wings, let the leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they will keep well for up to 3 days. Make sure to keep the sauce and wings together so the flavors stay decadent and moist.
Freezing
If you want to save some wings for later, they freeze beautifully. Arrange cooled wings on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Properly sealed, they will keep for up to 2 months without losing flavor or texture significantly.
Reheating
To reheat, preheat your oven to 350°F (175°C). Spread wings on a foil-lined baking sheet and warm for 10-15 minutes until heated through and the skin crisps back up. Avoid the microwave if possible, as it can make the skin soggy and disappointingly limp.
FAQs
Can I use fresh cranberries instead of jellied cranberry sauce?
While fresh cranberries provide a fantastic tartness, jellied cranberry sauce offers the perfect consistency and sweetness for the glaze. If using fresh cranberries, you’ll need to cook them down with sugar first to achieve a similar texture.
Is this recipe spicy? Can I adjust the heat?
The recipe has a mild kick thanks to the crushed red pepper flakes, but it is very adaptable. Feel free to add more for extra heat or omit entirely if you prefer a milder wing without sacrificing flavor.
What is the best way to make these wings crispy?
Baking the wings on a wire rack allows heat to circulate evenly around them, resulting in crispier skin. Also, basting the glaze in intervals helps build a sticky surface that caramelizes beautifully.
Can I grill these wings instead of baking?
Absolutely! Grilling over medium heat is a wonderful alternative and will impart a lovely smoky flavor. Just be sure to baste frequently and watch closely to avoid flare-ups due to the sugar content in the glaze.
How long do these wings marinate?
While 30 minutes is the minimum to infuse flavor, marinating for 1-2 hours or even overnight will deepen the taste and make the wings even more succulent.
Final Thoughts
This Cranberry Ginger Chicken Wings Recipe is a delightful departure from the usual wing sauces, blending sweet, tangy, and spicy notes into one unforgettable bite. I encourage you to give it a try the next time you want to impress your family or friends with a dish that’s both comforting and exciting. Once you taste these wings, they just might become your new favorite!
Print
Cranberry Ginger Chicken Wings Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.5 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Cranberry Chicken Wings combine the zing of fresh citrus with the sweet tartness of jellied cranberry sauce and a kick of ginger and spices. These baked wings are coated in a tangy glaze made from cranberry sauce, soy sauce, brown sugar, mustard, and citrus zest and juices for a flavorful twist on classic chicken wings. Perfect for gatherings or a delicious game day snack.
Ingredients
Chicken Wings
- 5 pounds chicken wings
Sauce and Marinade
- 14 ounces canned jellied cranberry sauce
- 2 tablespoons ginger paste or grated fresh ginger
- ¼ cup low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Zest and juice from 1 large orange
- Juice from 1 medium lime (divided)
Instructions
- Marinate the Wings: Place the 5 pounds of chicken wings in a large zipper-style plastic bag. Add 7 tablespoons of the lime juice and mix with the wings. Seal the bag and refrigerate for at least 30 minutes to 1 hour to allow the wings to absorb the citrus flavor.
- Prepare the Cranberry Glaze: In a medium bowl, combine the 14 ounces of canned jellied cranberry sauce, 2 tablespoons ginger paste or grated ginger, ¼ cup low-sodium soy sauce, 3 tablespoons dark brown sugar, 1 tablespoon Dijon mustard, ½ teaspoon crushed red pepper flakes, 3 tablespoons cider vinegar, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, zest and juice of 1 large orange, and the remaining 2 tablespoons of lime juice. Stir well until all ingredients are fully incorporated forming a smooth glaze.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set up a wire rack on top to allow even cooking and prevent sogginess.
- Arrange and Bake Wings: Remove the wings from the marinade and pat dry with paper towels. Arrange them evenly on the wire rack. Bake the wings for 25 minutes until they start to crisp up.
- Glaze and Continue Baking: Remove the wings from the oven and brush them generously with the cranberry glaze on all sides. Return them to the oven and bake for another 20-25 minutes, occasionally basting them with more glaze to build up a sticky, flavorful coating and ensure they are cooked through with an internal temperature of 165°F (74°C).
- Serve: Once the wings are crispy and caramelized, remove them from the oven. Let them rest for 5 minutes, then serve warm as a sweet, spicy, and tangy appetizer or main dish.
Notes
- For extra crispiness, broil the wings for 2-3 minutes at the end of cooking, but watch carefully to avoid burning.
- Adjust the level of crushed red pepper flakes to control spice level.
- Use fresh ginger if possible for the best flavor.
- If you prefer, these wings can be cooked on a grill over medium heat for about 20 minutes, turning and glazing frequently.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
