Pressure-Cooker Cranberry Hot Wings
Total TimePrep: 45 min. Cook: 35 min. + broiling
Makesabout 4 dozen
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup orange juice
- 1/4 cup Louisiana-style hot sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon dried minced onion
- 1 garlic clove, minced
- 5 pounds chicken wings (about 24 wings)
- 1 teaspoon salt
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure.
- Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes.
- Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
Test Kitchen tips
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts1 piece: 71 calories, 4g fat (1g saturated fat), 15mg cholesterol, 122mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 5g protein.
Jan 18, 2020
these are bland and terrible. Yes I followed the recipe exactly despite how silly most of it was and they turned out terrible. I get that Cranberry Wings sound cool and the Blog you stole it from probably made them sound great but at least seriously test your recipe.