Cranberry Hot Wings

Cranberry Hot Wings

• 1 can (14 ounces) jellied cranberry sauce, cubed
• 2 tablespoons ground mustard
• 2 tablespoons hot pepper sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon grated orange peel
• 3 pounds chicken wings
• Blue cheese salad dressing and celery ribs

Nutritional Facts

1 chicken wing (calculated without salad dressing and celery) equals 196 calories, 9 g fat (2 g saturated fat), 37 mg cholesterol, 159 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.

Directions

1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted.
2. Meanwhile, cut wings into three 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.
3. Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve wings with salad dressing and celery ribs. Yield: about 1 dozen.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Cranberry Hot Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p42