Cranberry-Sauced Chicken Wings

Total Time:
35 min
35 min

16 wings

  • 2 pounds chicken wings, separated at the joint and tips removed
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces frozen cranberries, thawed
  • 1 tablespoon grated fresh ginger
  • 1/2 cup Asian sweet chili sauce, such as Mae Ploy
  • 3 scallions, chopped, reserve the greens from 1 scallion for garnish
  • Set an oven rack about 4 inches from the broiler heat source and preheat the broiler to high.

  • 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 and ginger 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 the greens from 2 of the scallions to the cranberry mixture. Bring to a boil; reduce the heat and simmer until thickened, about 3 minutes. Pass through a fine-mesh strainer 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.

  • Check the wings for doneness: If the meat closest to the bone is no longer pink, it's done. Toss the wings with the sauce in the skillet until well coated and return them to the baking sheet. 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 reserved scallion greens over the top of the wings. Serve while hot.

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