| 2 | lb chicken wings |
| 1 | can (16 oz) jellied cranberry sauce |
| 1/2 | cup mesquite smoke marinade or hickory smoke barbecue sauce |
| 1/3 | cup chopped onion |
| 1. | Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin. |
| 2. | In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally. |
| 3. | Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan. |
| 4. | Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade 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 halfway through baking. |
| No changes. |
|
| Using regular barbecue sauce for these wings is also okay. They’ll just be a little sweeter and not as smoky flavored. |
|
| Cut-up appetizer-style chicken wings can be found in the frozen-foods section of most grocery stores. |
Nutrition Information:
150 ( 50); 6g ( 1 1/2g, 0g); 35mg; 115mg; 14g ( 0g, 12g); 11g 0%; 0%; 0%; 4% 1 ; 0 ; 1 1/2 ; 1/2 1