Cranberry BBQ chicken wings are a great game day appetizer. Now, 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. Even better they are on the healthy side because they are baked and not fried. They make a perfect appetizer, game day snack or meal. Especially in the fall to incorporate the cranberry flavor.
I make these every year when my family sits down to watch the Daytona 500. They are always a hit and I seem to make more each year. In addition to these wings other favorite recipes include Polynesian chicken wings and raspberry glazed chicken wings.
- 30 chicken wings, drumettes and wing
- 1 (16 ounce) can jellied cranberry sauce
- 1/2 cup barbecue sauce, use your favorite
- 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.