You’re probably thinking…cranberry and BBQ? Does that really work? I’m here to tell you it does. These chicken wings are moist and delicious. A perfect appetizer, game day snack or meal. Especially in the fall. Plus they are on the healthy side because they are baked and not fried.
Cranberry BBQ Chicken Wings
2 pounds chicken wings
1 (16 ounce) can jellied cranberry sauce
1/2 cup Kraft Original barbecue sauce
1/3 cup chopped onion
Cut each chicken wing at joints into 3 pieces; save tips to make stock or discard.
In a large bowl mix cranberry sauce, barbecue sauce and chopped onions. Use a spatula to break up the cranberry sauce and combine ingredients. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours, stirring occasionally.
Heat oven to 375 degrees. Line 10- by 15-inch baking sheet with aluminum foil; lightly spray foil with cooking oil. Remove chicken from marinade, reserving marinade, and place on baking sheet.
Bake 50 minutes or until well browned and no longer pink in the center.
While chicken is cooking, heat marinade in a saucepan 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 half way through baking. Serve wings hot.