Use leftover cranberry sauce to make these sweet, fragrant roasted chicken wings and be sure to use our famous-for-flavor chicken wings, from chickens raised without antibiotics.
- 1/2 cup cranberry sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons canola oil
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 1/2 teaspoon Chinese five-spice powder
- 24 (about 2 3/4 pounds) chicken wing drumettes
- 2 tablespoons chopped fresh cilantro
Preheat the oven to 425°F. In a large bowl, mix together cranberry sauce, honey, lime juice, vinegar, oil, tamari and five-spice powder; set aside half of the mixture. Add drumettes to bowl and toss to coat. Arrange on a large foil- or parchment paper-lined baking sheet in a single layer and bake, flipping and basting with reserved cranberry mixture every 10 minutes or so, until glazed and deep golden brown, about 45 minutes. Arrange on a platter and garnish with cilantro.
Per serving: 1 wing, 130 calories (80 from fat), 9g total fat, 2g saturated fat, 40mg cholesterol, 55mg sodium, 3g carbohydrates (0g dietary fiber, 2g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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