These wings are a new, festive twist on the old classic style. They pair perfectly with the Fall season! The sweet cranberry and hint of smoky goodness creates a savory combo on these wings.
Impress your family and friends with this appetizer during football time, Thanksgiving and even Christmas.
Ingredients:
2 lbs chicken wings
1 can (16oz) jellied cranberry sauce
½ cup hickory smoke barbecue sauce
½ cup chopped onion
Instructions:
1. In a large bowl, mix cranberry sauce, BBQ sauce and onion. Add the chicken wings and stir to coat well. Cover and refrigerate 2 to 3 hour, stirring occasionally.
2. Heat oven to 375F. Line a baking sheet with foil or parchment paper; lightly spray foil or paper with non-stick cooking spray. Remove chicken wings from marinade; reserve marinade. Place wings on the pan.
3. Bake chicken wings for 50 to 60 minutes or until well browned and no longer pink in the center. Meanwhile, in a 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 wings with sauce halfway through baking. Sauce can also be reserved on the side for dipping.
