Spicy Cranberry Chicken Wings Recipe

Introduction

These Spicy Cranberry Chicken Wings offer a delicious twist on a classic appetizer, combining smoky heat with a tangy, sweet cranberry glaze. Perfect for game day or any gathering, they deliver bold flavors that are sure to impress.

Ingredients

• 2 tsp. baking powder
• 1 tsp. smoked paprika
• 2 1/2 tsp. kosher salt, divided
• 3 tsp. chipotle chili powder, divided
• 1 1/4 tsp. garlic powder, divided
• 2 lb. chicken wings
• 1 1/4 c. frozen cranberries
• 1/3 c. (71 g) packed light brown sugar
• 4 tbsp. Dijon mustard, divided
• 3 tbsp. fresh lime juice, divided
• 2 tbsp. cranberry juice
• 1/4 c. mayonnaise
• Cooking spray
• Thinly sliced chives, for topping (optional)

Instructions

1. Step 1: In a large bowl, combine baking powder, smoked paprika, 2 tsp. kosher salt, 1 1/2 tsp. chipotle chili powder, and 1 tsp. garlic powder. Pat the chicken wings dry, add them to the bowl, and toss to coat evenly. Transfer the wings to a wire rack set over a baking sheet and refrigerate for about 1 hour to chill.
2. Step 2: While the wings chill, prepare the cranberry sauce. In a small saucepan over medium heat, combine frozen cranberries, brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons lime juice, the remaining 1 1/2 tsp. chipotle chili powder, and 1/2 tsp. kosher salt. Cook, stirring occasionally, until the mixture becomes jammy, about 5 to 6 minutes.
3. Step 3: Remove the saucepan from heat and let the mixture cool slightly. Transfer to a blender or food processor, add the cranberry juice, and blend until smooth.
4. Step 4: Position a rack in the center of your oven and preheat to 425°F (220°C). In a small bowl, mix mayonnaise with the remaining 2 tablespoons Dijon mustard, 1 tablespoon lime juice, and 1/4 teaspoon garlic powder. Set aside for serving.
5. Step 5: Arrange the chilled wings on the wire rack. Spray the empty areas of the rack with cooking spray to prevent sticking. Make sure wings are in a single layer with skin side up for even roasting.
6. Step 6: Roast the wings for about 30 minutes until they begin to crisp on the outside.
7. Step 7: Transfer the wings to a large bowl, add all but 2 tablespoons of the cranberry sauce, and toss to coat. Return the coated wings to the wire rack.
8. Step 8: Continue roasting for another 12 to 15 minutes until the wings are cooked through and the cranberry sauce is caramelized.
9. Step 9: Transfer the wings to a serving platter, brush with the reserved 2 tablespoons of cranberry sauce, and sprinkle with thinly sliced chives if desired. Serve with the prepared garlic mayonnaise on the side.

Tips & Variations

• For extra crispy wings, pat them very dry before coating with the baking powder mixture.
• If fresh cranberries are unavailable, frozen work just as well and add a bright tartness to the sauce.
• Adjust chipotle chili powder to taste for more or less heat.
• Serve with celery sticks or carrot sticks to balance the spice and sweetness.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness. The cranberry sauce can be stored separately in the fridge for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular paprika instead of smoked paprika?

Yes, regular paprika will work, but smoked paprika adds a distinctive smoky depth that complements the chipotle heat nicely.

How can I make these wings less spicy?

Reduce or omit the chipotle chili powder, or substitute it with sweet paprika for milder flavor while keeping the smoky notes.

Spicy Cranberry Chicken Wings Recipe

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★★★★★

4.6 from 76 reviews

These Spicy Cranberry Chicken Wings are a perfect combination of heat and sweetness, featuring juicy wings roasted to crispy perfection and tossed in a vibrant cranberry-chipotle sauce. A tangy garlic mayo dip complements the dish, making it an ideal appetizer or snack for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Wings

• 2 tsp. baking powder
• 1 tsp. smoked paprika
• 2 1/2 tsp. kosher salt, divided
• 3 tsp. chipotle chili powder, divided
• 1 1/4 tsp. garlic powder, divided
• 2 lb. chicken wings
• Cooking spray

For the Cranberry Chipotle Sauce

• 1 1/4 cups frozen cranberries
• 1/3 cup (71 g) packed light brown sugar
• 4 tbsp. Dijon mustard, divided
• 3 tbsp. fresh lime juice, divided
• 2 tbsp. cranberry juice

For the Garlic Mayo Dip

• 1/4 cup mayonnaise
• Remaining 2 tbsp. Dijon mustard
• 1 tbsp. fresh lime juice
• 1/4 tsp. garlic powder

For Garnish

• Thinly sliced chives (optional)

Instructions

1. Prepare the Wings: In a large bowl, combine baking powder, smoked paprika, 2 teaspoons kosher salt, 1 1/2 teaspoons chipotle chili powder, and 1 teaspoon garlic powder. Pat the chicken wings dry with paper towels, add them to the bowl, and toss thoroughly to coat them evenly with the spice mixture. Arrange the wings on a wire rack set over a baking sheet and refrigerate for about 1 hour to chill and help dry the skin for crispiness.
2. Make the Cranberry Sauce: While the wings chill, place frozen cranberries, brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons lime juice, remaining 1 1/2 teaspoons chipotle chili powder, and 1/2 teaspoon kosher salt into a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens into a jammy sauce, approximately 5 to 6 minutes. Allow to cool slightly before transferring to a blender or food processor. Add the cranberry juice and blend until smooth, setting aside the sauce for later use.
3. Prepare the Garlic Mayo Dip: In a small bowl, combine mayonnaise with the remaining 2 tablespoons Dijon mustard, 1 tablespoon lime juice, and 1/4 teaspoon garlic powder. Mix well and set aside until serving.
4. Preheat Oven and Prepare Wings for Roasting: Position an oven rack in the center of the oven and preheat to 425°F (220°C). On the wire rack with the wings, spray the bare rack side next to the wings with cooking spray to prevent sticking. Repeat for the opposite side after shifting wings accordingly. Arrange the wings skin-side up in a single layer ensuring they have enough space for air to circulate.
5. Roast the Wings: Place the wings in the preheated oven and roast for about 30 minutes until the skin starts to crisp up and the wings are partially cooked.
6. Toss Wings in Sauce: Remove the wings from the oven and transfer them to a large bowl. Add all but 2 tablespoons of the cranberry sauce and toss to coat the wings evenly.
7. Finish Roasting: Return the coated wings back onto the wire rack and continue roasting for an additional 12 to 15 minutes until cooked through and the cranberry sauce caramelizes slightly.
8. Serve: Transfer the wings to a serving platter. Brush them with the reserved 2 tablespoons of cranberry sauce for extra gloss and flavor. Garnish with thinly sliced chives if desired and serve alongside the prepared garlic mayo dip.

Notes

• Refrigerating the wings before roasting helps to dry the skin and makes the wings crispier.
• Use a wire rack to allow air circulation around the wings, promoting even cooking and crispiness.
• The cranberry sauce can be made ahead of time and stored refrigerated for up to 3 days.
• Adjust chipotle chili powder amounts to modify the heat level according to your preference.
• Serve immediately for best texture, as wings may lose crispiness upon standing.

Keywords: spicy chicken wings, cranberry chicken wings, chipotle wings, roasted wings, appetizer, game day snack, holiday wings