Cranberry Glazed Sticky Chicken Wings

Total Time: 35 min

Prep: 10 min

Cook: 25 min

Yield: about 16 wings

Ingredients

2 pounds of chicken wings
1 tablespoon of vegetable oil
Kosher salt and freshly ground black pepper
8 ounces of thawed frozen cranberries
1/2 cup of Asian sweet chile sauce, like Mae Ploy
3 chopped scallions, save the greens from one scallion for garnish

Directions

First preheat the broiler to high with an oven rack set about four inches from the heat source. Then remove the tips of the wings and discard or save for making stock. After that use kitchen shears or a knife to separate the wings at the joint.

Next toss the chicken wings and vegetable oil on a baking sheet until well coated. Then sprinkle with salt and a few grinds of pepper. After that broil the wings until the skin starts to crisp and brown, for about twelve minutes. Then remove the pan from the oven and flip the wings over. After that broil the other side until crisp and golden brown, for about eight minutes more.

In the meantime, put the cranberries in a food processor and pulse until you have small pieces. Then add them to a medium skillet with the sweet chili sauce and three-quarter cup of water. After that add all of the scallion whites and two of the scallion greens. Then bring to a boil, reduce the heat and simmer until thickened, for about three minutes. After that strain into a medium bowl by pressing to get as much liquid through as possible. Then return the liquid to the skillet and simmer until shiny and thick, like a glaze.

After that remove the wings and check for doneness, It's done if a knife inserted into the meat closest to the bone is no longer pink. Then toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, for about 1-3 minutes. After that check the wings every minute at this stage to ensure the glaze does not burn. Apply the glaze with a pastry brush if your glaze is not sticking as well as you would like.

In the end sprinkle the remaining scallion greens over the top of the wings and serve while hot. Enjoy.