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Pressure-Cooker Cranberry Hot Wings

TOTAL TIME: Prep: 45 min. Cook: 35 min. + broiling YIELD: about 4 dozen.
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter?s friends can?t get enough of them. —Noreen Danek, Cromwell, CT

Ingredients

  • 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

Directions

  • 1. Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 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.
  • 2. 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.
  • 3. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

Nutrition Facts

1 piece: 71 calories, 4g fat (1g saturated fat), 15mg cholesterol, 122mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 5g protein.

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