Cranberry-glazed chicken wings

These will be welcome any time of year, but for a winter holiday-themed potluck, they’re just right. A creamy tomato vinaigrette combines with cranberry sauce to create a rich, tangy and sweet glaze that makes these wings literally finger-licking good. To save time, you could omit the brining, but the brine adds juiciness and flavor to the meat.

Prep Time: 15 minutes
Cook Time: 1 hour
Inactive Time: 2 hours
Total Time: 3 hours 15 minutes
No ratings yet
Serves 20 people



  • 1 gal water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 5 lbs chicken wings, tips removed and sections separated also known as party wings


  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1 cup olive oil
  • 1/4 cup onion powder
  • 1/4 cup brown sugar
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 14oz cans whole berry cranberry sauce

For baking

  • 5 tsp baking powder preferably non-aluminum


Brine the chicken

  • Dissolve salt and sugar in the water. Add the chicken wings and refrigerate for two hours.

Make the sauce

  • About 90 minutes into the brine, add all the sauce ingredients except the cranberry sauce to a medium sauce pan and whisk to combine thoroughly. Stir in cranberry sauce.
  • Bring to a boil over medium heat, then reduce the heat to medium low and cook for 10-15 minutes, stirring frequently, until the sauce is thick and color has changed to a dark reddish brown. Remove from heat and set aside one cup of the sauce to bring to the party. Place the rest of the sauce in a large bowl.

Bake the chicken

  • When the chicken is near the end of the brine, preheat the oven to 325°F. Position the racks in the upper and lower thirds of the oven.
  • Remove the chicken from the brine and dry thoroughly.
  • Line two sheet pans with parchment paper.
  • Rub the dried wings with the baking powder and arrange on the lined pans skin side up, slightly apart from each other.
  • Bake at 325° for 20 minutes, rotating the pans and switching upper and lower halfway through.
  • After 20 minutes, remove the pans from the oven and increase the temperature to 500°.
  • Toss the wings in the remaining sauce in the large bowl until thoroughly coated. Place back on the lined pans skin side up and slightly apart as before. Brush sauce on as necessary so that the wings are evenly coated.
  • Bake until the wings are dark and the glaze has crystallized, about 15-20 minutes, rotating and switching pans as necessary.
  • Remove pans from oven and let cool on the pans for about 15 minutes. If bringing to the party right away, arrange them on a large plate, cover and transport along with the reserved sauce. You can also make these ahead and refrigerate for a day. For best results, reheat at 375° before bringing to the party, unless you're able to reheat at the event itself.


Serving: 1wing | Calories: 208kcal | Carbohydrates: 6g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 263mg | Potassium: 237mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Latest recipes

Leave a Comment

Recipe Rating