Cranberry Chipotle Buzzed Wing Sauce Recipes

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.

CHIPOTLE-ORANGE CRANBERRY SAUCE

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.

CRANBERRY-JALAPENO DIPPING SAUCE WITH CRISPY CHICKEN WINGS

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the shallots and a pinch of salt, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and chopped jalapenos, and cook, stirring occasionally, until the garlic is soft, about 2 minutes. Add the cranberries, sugar, 3/4 cup water and jalapeno brine. Bring to a boil, then reduce to a simmer and cook until the cranberries have all burst, 8 to 10 minutes. Transfer to the bowl of a food processor, and process until completely smooth. Season to taste with additional salt if needed. Pour into a serving dish, and cover with plastic wrap so it does not form a skin while you fry the chicken wings.
• Fill a large Dutch oven halfway with oil, and heat to 375 degrees F.
• Toss half the chicken wings with a large pinch of salt in a large bowl. Put the cornstarch and 1/2 teaspoon salt in another large bowl. Add the wings to the cornstarch, and toss to completely coat. Shake off the excess cornstarch, and fry the chicken wings in the hot oil until light golden brown and cooked through, 10 to 12 minutes, turning occasionally. (It's OK if the temperature drops slightly, though not below 350 degrees F, as the chicken wings fry.) Transfer the fried wings to a paper towel-lined baking sheet to absorb any excess oil. Sprinkle liberally with salt. Let the oil return to 375 degrees F, then season, dredge and fry the remaining wings.
• Garnish the dipping sauce with the sliced pickled jalapenos, and serve alongside the hot chicken wings. The sauce can be made a day ahead, refrigerated and rewarmed before serving; if it thickens overnight, thin it out with 1 to 2 tablespoons water.

CHIPOTLE CHICKEN WINGS

Steps:

• Preheat oven to 400º F (200º C). Line a baking sheet with foil. Place a wired rack on top and spray it with oil.
• Pat dry the chicken wings with a paper towel.
• Place cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken and shake again to coat it evenly with the seasoning.
• Place seasoned chicken over the wired rack and spray with oil.
• Bake for 35 -40 minutes, turning once, or until cooked through and golden brown and crispy.
• In the meantime, make the chipotle sauce: Place a medium saucepan, over medium heat, add the Coca-Cola, chipotle, onion, garlic, brown sugar, and soy sauce; mix to combine. Bring to a boil; reduce heat to low and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.
• When the chicken is cooked. Baste both sides of the chicken generously with the wing sauce and bake for 10 -15 minutes.
• Garnish with cilantro, if using, and lime wedges. Serve hot.

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.

CHIPOTLE CRANBERRY SAUCE/OR BUTTER

Steps:

• Combine all ingredients in a saucepan and simmer 15 minutes, covered.
• Turn off heat and let sit, covered for 15 more minutes.
• Put ingredients in a food processor and pulse until desired consistency.
• Texture may range from somewhat coarse to smooth.
• Serve with turkey.
• for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.

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.