Cranberry Hot Wings
WITHOUT SKIN
Calories 77 (12% from fat)
Fat 1 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Chol. 17 mg.
Sodium 273 mg.
Carb. 10 gram
Fiber 0.3 gram
Sugar 7 gram
Sugar Alcohol 1 gram
Protein 6.5 gram
WITH SKIN
Calories 149 (47% from fat)
Fat 8 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 38 mg.
Sodium 285 mg.
Carb. 10 gram
Fiber 0.3 gram
Sugar 7 gram
Sugar Alcohol 1 gram
Protein 9 gram
Ingredients
5 pounds chicken wings (about 24 wings)
OR 5 pounds chicken wings, with skin removed (about 24 wings)
1 tsp. salt
1 can (14 ounces) jellied cranberry sauce
1/2 cup orange juice
1/4 cup Louisiana-style hot sauce
2 Tbsp. reduced sodium soy sauce
2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 Tbsp. Splenda brown sugar blend
1 Tbsp. yellow mustard
2 tsp. garlic powder
1 tsp. onion powder
1 garlic clove (1 tsp.), minced
4 tsp. cornstarch
2 Tbsp. cold water
These wings blend sweet and hot together. They fall off the bone they're so tender. When we served them at a holiday party they were gone in minutes. For the healthiest version, we recommend making them with skinless chicken wings.
1. Take a sharp knife and cut through the two wing joints of each chicken wing. Then discard the wing tips. That will leave you with approximately 48 wings. Place the wings into a 6-quart slow cooker and sprinkle with 1 teaspoon salt.
2. Whisk together the next 10 ingredients, cranberry sauce through minced garlic. Pour that over the top of the wings in the slow cooker. Cover and cook on low for 3-4 hours, until tender.
3. Skim the fat off the top of the wings in the slow cooker. Then transfer the wings to a large pan, 15x10x1 inch is good. Arrange in a single layer and preheat broiler.
4. Pour the juices from the slow cooker into a skillet. Bring it to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the juice is reduced by half.
5. Mix together the cornstarch and water. Once it's combined, pour it into the juices. Return to a boil, stirring constantly until it thickens, about 1-2 minutes. That will be your glaze.
6. Place tray of chicken wings in the oven, about 3-4 inches from the heat. Broil until lightly browned, about 2-3 minutes. Once it's cooked, brush the wings with the glaze and serve with the remaining glaze on the side.
Yield: Approximately 24 Servings, 2 pieces per serving
