Time: 35 min.
Complexity: easily
Quantity: 16 wings

Grill chicken wings in the oven for a delicious, crispy result, just like pan-fried chicken, but with fewer calories and fewer health benefits. Top them with a cranberry and Asian-inspired sauce glaze, grill a bit more, and you've got yourself a delicious appetizer. These sweet and tangy wings with a hint of cranberry tartness are the perfect accompaniment to a glass of beer, or simply a tasty snack at the table. If desired, you can make them even spicier by adding more hot sauce to the glaze.

Ingredients:

• 900 g of chicken wings
• 1 tbsp. vegetable oil
• 250 g frozen cranberries, defrosted
• 0.5 cup Asian sweet and hot sauce
• 3 green onions, chopped (reserve the greens of one green onion for serving)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, hot sauce, sambal olek, green onions, cranberry

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Preparation:

Step 1
• Preheat the oven with the grill function, positioning the rack 10 cm from the heating element.
Step 2
• Trim the wing tips and discard them or save them for the broth. Using kitchen scissors or a knife, cut the wings at the joints.
  
  Toss the chicken wings with vegetable oil on a baking sheet to coat thoroughly. Season with salt and a little pepper. Broil the wings in the oven until the skin begins to brown, about 12 minutes. Remove the baking sheet from the oven and flip the wings. Broil the other side until crispy and golden brown, about 8 minutes.
Step 3
• Meanwhile, place the cranberries in a food processor and pulse until finely chopped. Place in a medium skillet with the sweet and savory sauce and 3/4 cup water. Add the green onions, reserving some greens for serving. Bring to a boil, reduce heat, and simmer until thickened, about 3 minutes. Strain the sauce into a medium bowl, pressing down on the cranberries to extract as much liquid as possible. Pour the liquid back into the skillet and simmer until thick and glazed.
Step 4
• Remove the wings from the oven and check for doneness; no pink juices should ooze out when pierced with a knife near the bone. Transfer the wings to the bowl with the sauce and toss thoroughly, then return them to the baking sheet and roast in the oven until the glaze is shiny and the skin is charred in spots, 1 to 3 minutes. Check the wings every minute during this stage to ensure the glaze doesn't burn. If the glaze isn't sticking to the chicken as well as you'd like, brush it on with a pastry brush.
Step 5
• Sprinkle the wings with the remaining herbs and serve hot.

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