Name: Cranberry Chicken Wings with Citrus Cranberry Glaze Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 5 pounds chicken wings; 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

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Introduction

Cranberry Chicken Wings are a delightful twist on a classic appetizer, combining tangy cranberry sauce with a savory marinade. Perfect for gatherings or a flavorful snack, these wings balance sweet, spicy, and citrusy notes that will impress any crowd.

A woman's hand is dipping a piece of bright red, textured chicken wing covered with green chive bits into a thick, creamy yellow sauce in a small metal cup. The wing shows a crispy and saucy surface with darker and lighter red variations. In the background, there is a white plate filled with more chicken wings, all coated evenly with the same red sauce and garnished with scattered small green chive pieces. The scene is set on a white marbled surface with a light green textured backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 pounds chicken wings
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

Step 1: Place the chicken wings in a zipper-style plastic bag.
Step 2: In a large bowl, whisk together the cranberry sauce, ginger, soy sauce, dark brown sugar, Dijon mustard, crushed red pepper flakes, cider vinegar, kosher salt, black pepper, orange zest and juice, and half of the lime juice. Pour half of this marinade over the wings in the bag. Squeeze out extra air, seal, and refrigerate for 1 to 4 hours, flipping the bag every 30 minutes if possible.
Step 3: Pour the remaining marinade into a medium saucepan, cover, and set aside.
Step 4: Preheat the oven to 400°F (200°C) and adjust racks to the middle-lower and middle-upper positions. Line two rimmed baking sheets with foil and spray with nonstick cooking spray.
Step 5: Use tongs to place half the wings on each baking sheet, leaving at least 1 inch between wings. Discard the marinade left in the plastic bag.
Step 6: Bake the wings for 20 minutes, then rotate the baking sheets from top to bottom and vice versa. Bake for an additional 20 minutes.
Step 7: While the wings bake, bring the reserved marinade to a boil over medium-high heat, stirring often. Reduce heat and simmer until thickened to your liking, then remove from heat.
Step 8: When the wings are cooked through, remove them from the oven and brush with some of the thickened sauce, keeping this basting sauce separate from the serving sauce. Return to the oven for 5 to 10 minutes.
Step 9: Serve the wings drizzled with the remaining lime juice and alongside the reduced cranberry sauce for dipping. Enjoy!

Tips & Variations

For extra crispiness, pat the wings dry before marinating and consider broiling for the last 2-3 minutes, watching carefully to avoid burning.
Add chopped fresh cilantro or green onions as a garnish for a fresh flavor boost.
Substitute the lime juice with lemon juice if preferred, for a slightly different citrus note.
If you like more heat, increase the crushed red pepper flakes or add a dash of hot sauce to the marinade.

Storage

Store leftover cooked wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes or until warmed through to retain crispness. The sauce can be refrigerated separately and warmed before serving.

How to Serve

A white plate filled with around twelve dark red, saucy chicken wings that are charred at the edges, each topped with small pieces of chopped green herbs. On the right side of the plate, there is a white round bowl filled with light yellow creamy sauce, and one chicken wing partially dipped in the sauce with some sauce on top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned cranberry sauce?

Using fresh cranberries would require cooking them down with sugar and water to create a similar sauce consistency, so canned jellied cranberry sauce is recommended for ease and texture.

Do I have to marinate the wings overnight?

No, marinating for 1 to 4 hours is sufficient to infuse the flavors. Longer marinating can deepen taste, but is not necessary for a delicious result.