Cranberry Chicken Wings with Citrus Cranberry Glaze Recipe
These Cranberry Chicken Wings offer a delightful twist on classic wings with a tangy, sweet, and slightly spicy cranberry sauce glaze. Marinated for extra flavor, the wings are baked to crispy perfection and finished with a zesty citrus-lime drizzle, making them a perfect appetizer or snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
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 chicken wings in a zipper-style plastic bag. In a large bowl, whisk together all sauce ingredients except for half of the lime juice, which should be reserved for later. Pour half of this marinade over the wings in the bag, squeeze out extra air, seal, and refrigerate for at least 1 hour and up to 4 hours. Flip the bag every 30 minutes to ensure even marination.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Adjust oven racks to middle-lower and middle-upper positions. Line two large rimmed baking sheets with foil and spray them with nonstick cooking spray.
- Arrange Wings on Baking Sheets: Use tongs to transfer half of the wings to each baking sheet, spacing them at least 1 inch apart. Discard any leftover marinade in the bag.
- Bake the Wings: Bake the wings for 20 minutes, then rotate the baking sheets from top to bottom and vice versa. Bake for an additional 20 minutes until wings are cooked through and golden brown.
- Prepare the Sauce: Meanwhile, place the reserved marinade in a medium saucepan and bring it to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer until the sauce thickens to desired consistency, then remove from heat.
- Baste and Finish Baking: Remove the wings from the oven and brush them with some of the thickened sauce, ensuring to keep this basting sauce separate from the serving sauce. Return the basted wings to the oven for an additional 5 to 10 minutes to caramelize the glaze.
- Serve: Drizzle the finished wings with the remaining half of the lime juice for a fresh citrus finish. Serve with the remaining reduced cranberry sauce on the side for dipping. Enjoy your flavorful cranberry chicken wings!
Notes
- Marinating the wings for longer than 4 hours is not recommended as the acidity can start to break down the meat.
- For crisper wings, use a wire rack on the baking sheet to allow air circulation.
- You can substitute fresh cranberries cooked down into a sauce if you prefer a less sweet option.
- Adjust crushed red pepper flakes according to preferred spice level.
- The recipe can be easily doubled for larger gatherings.
Keywords: cranberry chicken wings, baked chicken wings, cranberry sauce wings, holiday appetizer, sweet and spicy wings
