Slow Cooked Cranberry Hot Wings Recipes

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.

SLOW-COOKER CRANBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

CRANBERRY SWEET HOT WINGS BY NOREEN

Steps:

• 1. Heat the slow cooker (Crock Pot) to high heat. Heat broiler in oven to high. Note: You will cook in Crock Pot on low for 2 hours or high at 1-2 hours.
• 2. Cut the tips off of chicken wings. Discard tips of wings. Cut the joint in half. Wings should be in 2 pieces per wing to cook. Set aside.
• 3. In Crock Pot, put the cranberry sauce in 1st. Chop up the sauce until it is very mashed looking. Add all ingredients to Crock Pot except for the chicken. Stir and combine ingredients.
• 4. Foil line a baking sheet. Place chicken on a baking sheet and broil the chicken in the oven for about 15-20 minutes until browned nicely. Turn after 5-10 minutes. It also helps get rid of some of the grease in it.
• 5. Remove from oven place wings in Crock Pot. Stir and toss in the sauce. Check and stir once during cooking. If you stir too much the wings will fall apart. Cover and cook for 1-2 hours on high. 2 hours on low. Check on them. Although they taste great falling off the bone, they are hard to eat with your hands. LOL
• 6. Remove chicken from Crock Pot to baking sheet again. Pour some of the sauce over the wings from the pot. Place under broiler to brown and make the sauce stick. Discard remaining sauce in the pot, or save for dipping. Keep warm in clean Crock Pot uncovered. Let the party begin!

CRANBERRY SAUCE FOR CROCKPOT CHICKEN WINGS

Steps:

• 1. Cranberry Sauce: In a medium bowl, stir together all the ingredients.Blend well.
• 2. Chicken wings: Place disjointed wings(discard the tips or save in freezer bag for soup broth);in a well oiled crockpot. Pour Cranberry sauce over wing pieces. Cover; cook on high for 2 1/2 to 3 hours ; or on low for 5 to 6 hours.
• 3. Serve chicken and sauce over hot cooked rice.