Ingredients
1/3 Cup frozen cranberry juice concentrate, thawed (**See Note)
3 Tbsp. Prepared yellow mustard
2 Tbsp. Brown Sugar
2-3 tsp. Tabasco Sauce (I added more!)
1 tsp. Worcestershire sauce
Approx. 20 chicken wings (I used a frozen bag of Tyson wings)
Preparation
Preheat broiler with oven rack 5-6 inches from the heating element. Line a baking sheet with foil and spray with nonstick cooking spray. (I used a broiler pan with a cooking rack so all the fat dripped off and it makes the wings more crisp.)
Whisk together the cranberry concentrate (**See Note) mustard, brown sugar, Tabasco and Worcestershire sauce in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5-8 minutes.
Season chicken with salt and pepper and place on your prepared baking sheet. Broil for 10 minutes on one side. Flip chicken and baste with cranberry glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize.
**Notes: I didn’t have cranberry juice concentrate, but I did have a can of whole cranberry sauce. I measured out about a 1/2 cup and puree it with my hand blender until smooth. You could also use peach or apricot preserves, which I have used in the past when making BBQ sauce, and I’m sure it would be just as good.
As I said I upped the amount of Tabasco by a few extra dashes and it still turned out good.
I also cooked mine longer because I like a crisper coating on the outside.
These turned out great and are definitely going to make an appearance again on our kitchen table.
