Name: Slow-Cooked Cranberry Hot Wings
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 packed 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Cranberry Hot Wings

1. 1 can (14 ounces) jellied cranberry sauce -

2. 1/2 cup orange juice -

3. 1/4 cup Louisiana-style hot sauce -

4. 2 tablespoons soy sauce -

5. 2 tablespoons honey -

6. 1 tablespoon packed brown sugar -

7. 1 tablespoon Dijon mustard -

8. 2 teaspoons garlic powder -

9. 1 teaspoon dried minced onion -

10. 1 garlic clove, minced -

11. 5 pounds chicken wings (about 24 wings) -

12. 1 teaspoon salt -

13. 4 teaspoons cornstarch -

14. 2 tablespoons cold water -

How to cook deliciously - Slow-Cooked Cranberry Hot Wings

1. Stage

Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours.

2. Stage

Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.

3. Stage

Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

4. Stage

Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.