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
Scale
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.
