Cranberry Barbecue Wings Recipes

SMOKY CRANBERRY CHICKEN WINGS

Steps:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
• In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan.
• Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce halfway through baking.

CRANBERRY GLAZED STICKY CHICKEN WINGS

Steps:

• Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
• Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
• Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
• Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
• Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.

CRANBERRY BBQ CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
• In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
• Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

SLOW-COOKED CRANBERRY HOT WINGS

Steps:

• 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., To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., 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., Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

CRANBERRY HOT WINGS

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted., Meanwhile, cut wings into 3 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.

CRANBERRY BARBECUED RIBS

Steps:

• Heat oven to 375°F. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.)
• Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes.
• Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.)
• Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.

CRANBERRY BARBECUE WINGS

Steps:

• Heat oven to 375°. Spray foil-lined pan with cooking spray. Place wings on foil and cover with more foil. Bake at 375° for 20-30 minutes. Meanwhile, in small bowl, combine all remaining ingredients; mix well. Remove wings from oven. Uncover; turn wings over; pour off any drippings. Spoon sauce mixture over wings. Bake, uncovered, an additional 20 minutes, turning once and brushing with sauce. Serve wings warm with sauce from pan.

CRANBERRY BARBECUE CHICKEN - CROCK POT

Steps:

• Combine all ingredients in a slow cooker.
• Cover and bake on high for 4 hours or on low for 6-8 hours.
• Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).