Winglish Cranberry Accord
Crispy Roasted Chicken Wings Tossed in a Tangy Cranberry-Mustard Glaze
1 hour
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
New England’s tart cranberries meet classic roasted wings in this appetizer that’s sticky, sweet, tangy, and just a touch fancy. You’ll learn the art of reducing a fruit glaze and why broiling at the end is a game changer for saucy wings.
Equipment needed
- Wire rack
- Small saucepan
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack inside.
- 02Pat the chicken wings very dry with paper towels. Toss them in a large bowl with baking powder, kosher salt, and black pepper until evenly coated.
- 03Arrange the wings in a single layer on the wire rack. Drizzle with olive oil and toss gently to coat.
- 04Roast for 40-45 minutes, flipping wings halfway through, until golden and very crisp.
- 05While the wings roast, combine cranberry sauce, Dijon mustard, apple cider vinegar, brown sugar, and rosemary in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook 6-8 minutes, stirring often, until slightly thickened.
- 06Remove the pan from heat and whisk in the butter until smooth and glossy.
- 07Transfer roasted wings to a large heatproof bowl. Pour over about 3/4 of the cranberry glaze and toss to coat thoroughly.
- 08Turn your oven to broil. Return wings to the rack and broil 2-3 minutes, just until the glaze caramelizes and bubbles. Watch closely to prevent burning.
- 09Transfer wings to a serving platter, brush with reserved glaze, and sprinkle with fresh parsley. Serve immediately.
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