Cranberry Hot Wings
⏱️ Prep: 45 min🍳 Cook: 35 min🍽️ Makes 48
Ingredients
| 1 14 ounces | can jellied cranberry sauce | |
| 1/2 cup | 120 ml | orange juice |
| 1/4 cup | 60 ml | Louisiana-style hot sauce |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | honey |
| 1 tablespoon | 15 ml | brown sugar |
| 1 tablespoon | 15 ml | Dijon mustard |
| 2 teaspoons | 10 ml | garlic powder |
| 1 teaspoon | 5 ml | dried minced onion |
| 1 | garlic clove, minced | |
| 5 pounds | 2.3 kg | chicken wings (about 24 wings) |
| 1 teaspoon | 5 ml | salt |
| 4 teaspoons | 20 ml | cornstarch |
| 2 tablespoons | 30 ml | cold water |
Instructions
- 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: You can substitute Sriracha for the hot pepper sauce to switch it up. Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.