Appetizers
Smoky Cranberry Chicken Wings
Description
Tart cranberry and zesty barbecue sauces quickly coat chicken wings for a finger-licking-good snack.
Ingredients:
- 2 lb chicken wings
- 1 can (16 oz) jellied cranberry sauce
- 1/2 cup mesquite smoke marinade or hickory smoke barbecue sauce
- 1/3 cup chopped onion
Directions:
- 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.
