Cranberry Glazed Sticky Chicken Wings Recipes

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

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.

Steps:

• For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
• Preheat the oven to 425 degrees F.
• Spread the wings on a rimmed baking sheet and bake for 20 minutes.
• For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
• Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

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.

Steps:

• 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.

Steps:

• In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside., In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme., With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.

Steps:

• Stir buttermilk, salt, and pepper in a large bowl to combine. Add turkey wings to buttermilk brine (make sure they are submerged). Cover and chill at least 4 hours and up to 12 hours.
• Cook cranberry sauce, orange juice, and soy sauce in a small saucepan over medium heat, breaking up cranberry sauce with a whisk, until cranberry sauce is melted and mixture is reduced slightly, 8-10 minutes. Season cranberry glaze with salt and let cool.
• Fit a medium Dutch oven or other heavy pot with thermometer. Pour in oil to come 3" up sides. Heat over medium-high until thermometer registers 325°. Line a rimmed baking sheet with paper towels; set a wire rack inside baking sheet.
• Whisk flour, pepper, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large shallow bowl.
• Using tongs, remove wings from brine, letting excess drip back into bowl, and place on a large plate. Spoon 3 Tbsp. brine into flour mixture and rub in with your fingers until mixture is the texture of coarse meal with some larger pieces; discard remaining brine.
• Working one at a time, dredge wings in flour mixture, turning to coat completely and pressing to adhere. Shake off excess and transfer wings to another large plate or baking sheet.
• Carefully slide wings into pot and fry, undisturbed, adjusting heat as needed to maintain temperature, until deep golden brown and crisp underneath, 6-8 minutes. Turn over and fry until deep golden brown on the other side and cooked through (an instant-read thermometer inserted into each piece should register 165°), about 4 minutes. Using a slotted spoon, transfer to prepared rack and let cool slightly.
• Using tongs, dip wings in cranberry glaze, turning to coat, then arrange on a platter. Sprinkle parsley over.