Cranberry Hot Wings Recipe
Cranberry Hot Wings Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. —Robin Haas, Cranston, Rhode Island
MAKES:
30 servings
TOTAL TIME:
Prep: 50 min. Cook: 2 hours
MAKES:
30 servings
TOTAL TIME:
Prep: 50 min. Cook: 2 hours

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce, cubed
  • 2 tablespoons ground mustard
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon grated orange peel
  • 3 pounds chicken wings
  • Blue cheese salad dressing and celery sticks

Directions

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted.
Meanwhile, cut wings into three sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally.
Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery. Yield: about 2-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Cranberry Hot Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p42

Popular Videos

  • 1 can (14 ounces) jellied cranberry sauce, cubed
  • 2 tablespoons ground mustard
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon grated orange peel
  • 3 pounds chicken wings
  • Blue cheese salad dressing and celery sticks
  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted.
  2. Meanwhile, cut wings into three sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally.
  3. Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery. Yield: about 2-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Cranberry Hot Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p42

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