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.