Cranberry Hoisin Chicken Wings

Some delicious wings with a really tasty sauce. We brought these to a potluck where they were well liked, and the cranberry hoisin sauce also goes very nicely with brie, if you have some extra to use up! We made a double batch, and it felt like a good amount to bring to a big potluck, plus was the right amount to all fit in the oven at once.

Limited pictures because I was eating these at a crowded potluck!

Ingredients:

Wings:

  • 3 1/2 pounds chicken wings, halved at joints and tips removed (thanks to my mom for dealing with that while I…sat around?)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 2 teaspoons vegetable oil
  • 1 tablespoon pressed or grated garlic
  • 1 tablespoon minced ginger
  • 1/3 cup orange juice
  • 1 cup cranberries, rinsed
  • 1/4 cup hoisin sauce (you can get that gluten-free if needed!)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce, or more to taste
  • black pepper, to taste
  • 1 tablespoon butter

Preheat oven to 300 degrees. If making a single batch, place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large bowl, or, better, a large ziplock, and toss with the baking powder until evenly coated. Add the salt and pepper and toss again. Arrange the coated wings, skin-side-up, on the rack.

Cook for 40 minutes, then turn the heat to 425 and cook for an additional 40 minutes, until golden brown and crisp. Ours took a while longer, perhaps because I let out all the heat taking forever rotating/swapping the two pans for the doubled batch… Let cool 5 minutes before serving.

While the chicken cooks, in a saucepan combine the vegetable oil, garlic, and ginger over medium heat until it begins to sizzle.

Add the juice and berries and bring to a simmer, scraping the bottom of the pan to loosen any stuck bits. Simmer, swirling occasionally, until the berries pop and soften, about 3 minutes.

Add the hoisin, honey, rice vinegar, and hot pepper sauce, and return to a simmer. Continue simmering until the cranberries are very soft, about 7 minutes, then use a wooden spoon and mash half the cranberries against the side of the pan and stir the squashed berries into the sauce.

Reduce the heat to medium-low and add black pepper, to taste, and the butter, and stir as the butter melts to incorporate it into the sauce. Taste, and add additional pepper or hot pepper sauce as desired. Serve poured over the wings, or on the side for dipping.

Ready to be sauced!

Cranberry Hoisin Chicken Wings

From The Globe Magazine, 11/24/2017.

Wings:

  • 3 1/2 pounds chicken wings, halved at joints and tips removed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 2 teaspoons vegetable oil
  • 1 tablespoon pressed or grated garlic
  • 1 tablespoon minced ginger
  • 1/3 cup orange juice
  • 1 cup cranberries, rinsed
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce, or more to taste
  • black pepper, to taste
  • 1 tablespoon butter

Preheat oven to 300 degrees. If making a single batch, place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large bowl, or, better, a large ziplock, and toss with the baking powder until evenly coated. Add the salt and pepper and toss again. Arrange the coated wings, skin-side-up, on the rack. Cook for 40 minutes, then turn the heat to 425 and cook for an additional 40 minutes, until golden brown and crisp. Let cool 5 minutes before serving.

While the chicken cooks, in a saucepan combine the vegetable oil, garlic, and ginger over medium heat until it begins to sizzle. Add the juice and berries and bring to a simmer, scraping the bottom of the pan to loosen any stuck bits. Simmer, swirling occasionally, until the berries pop and soften, about 3 minutes. Add the hoisin, honey, rice vinegar, and hot pepper sauce, and return to a simmer. Continue simmering until the cranberries are very soft, about 7 minutes, then use a wooden spoon and mash half the cranberries against the side of the pan and stir the squashed berries into the sauce. Reduce the heat to medium-low and add black pepper, to taste, and the butter, and stir as the butter melts to incorporate it into the sauce. Taste, and add additional pepper or hot pepper sauce as desired. Serve poured over the wings, or on the side for dipping.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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