SLOW-COOKED CRANBERRY HOT WINGS
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter's friends can't get enough of them. -Noreen Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 122mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0g fiber), Protein 5g protein.
SMOKY CRANBERRY CHICKEN WINGS
Tart cranberry and zesty barbecue sauces quickly coat chicken wings for a finger-licking-good snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 3h5m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 12 g, TransFat 0 g
CRANBERRY HOT WINGS
Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Appetizers
Time 2h50m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Fat 9 g fat (2 g saturated fat), Cholesterol 37 mg cholesterol, Sodium 159 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 12 g protein.
CRANBERRY GLAZED STICKY CHICKEN WINGS
This surprising twist on sweet and sour wings is so good you'll be tempted to eat them right after glazing-but the final broil in the oven is worth it. If you want to turn up the spice meter, add some of your favorite hot sauce to the glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield about 16 wings
Number Of Ingredients 6
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 SAUCE FOR CROCKPOT CHICKEN WINGS
This recipe for sauce is so good you will want to use it for mini meatball, ham bites, little smokies or hot dot bites.... work great for chicken tenders or small chicken or turkey slices left from Thanksgiving, mashed potatoes and peas..... my family and I enjoyed this sauce a lot..give it a try and see what you think... I...
Provided by Pat Duran
Categories Poultry Appetizers
Time 2h45m
Number Of Ingredients 13
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.
CRANBERRY-JALAPENO DIPPING SAUCE WITH CRISPY CHICKEN WINGS
Though wings feature most prominently in this recipe, the accompanying sweet, sour and spicy dipping sauce is the dish's star. Tart cranberries are simultaneously subdued and spiced up when cooked with sugar and jalapenos, becoming a sauce with just enough texture to coat crispy fried chicken wings. The dip is also great as a condiment for your holiday turkey or as a spread for a leftovers sandwich.
Provided by Cooking Channel
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
SLOW COOKER CRANBERRY CHICKEN
This is a delicious and easy way to prepare chicken breasts. I like to serve the cooked sauce over mashed potatoes or rice.
Provided by momof2boys
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
- Cook on Low 4 to 6 hours.
Nutrition Facts : Calories 739.8 calories, Carbohydrate 70.5 g, Cholesterol 60.8 mg, Fat 41 g, Fiber 1.9 g, Protein 23.4 g, SaturatedFat 5.9 g, Sodium 1810.3 mg, Sugar 49.8 g
CRANBERRY BARBECUE CHICKEN - CROCK POT
This is a variation of an old favorite, cranberry chicken...adding the barbecue sauce adds a little zest!
Provided by TishT
Categories Chicken
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
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).
CRANBERRY SWEET HOT WINGS BY NOREEN
Sweet, tangy, moist and tender these are fantastic chicken wings. They're perfect for a potluck, game night or a tailgate. Just make sure to have lots of napkins!
Provided by Nor Mac
Categories Poultry Appetizers
Time 3h20m
Number Of Ingredients 12
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!
SLOW COOKER CRANBERRY SAUCE
Perfect homemade cranberry sauce for the Holidays! Tastes and smells wonderful!
Provided by JazzyRSchrinas
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
- Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 3.5 mg, Sugar 19.2 g
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