Tart cranberry and zesty barbecue sauces quickly coat chicken wings for a finger-licking-good snack.
lb chicken wings
can (16 oz) jellied cranberry sauce
cup mesquite smoke marinade or hickory smoke barbecue sauce
cup chopped onion
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
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.
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.
Using regular barbecue sauce for these wings is also okay. They’ll just be a little sweeter and not as smoky flavored.
Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just drummettes if you prefer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.