Cranberry Glazed Chili Chicken Wings

• Gluten free

• Meat

  • 4 lb Chicken wings

• Produce

  • 16 oz Cranberries, fresh or frozen and thawed
  • 6 Green onions

• Condiments

  • 1 cup Chili sauce, Sweet Asian

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 1/2 cups Water

Found on flavourandsavour.com

Description

Ingredients

• 4 lbs. chicken wings, split
• 2 Tablespoons oil (I use grapeseed or coconut oil)
• salt and pepper
• 16 oz. fresh or frozen and thawed cranberries
• 1 cup sweet Asian chili sauce
• 1/1/2 cups water
• 6 green onions (scallions), chopped

Directions

• Preheat the broiler. Toss the split chicken wings in the oil and sprinkle with salt and pepper.
• Broil about 4 inches from the heat until crispy and brown (about 10 -12 min.) Remove from oven and flip the wings over. Broil the other side for about 8 min.
• While wings are broiling, put the cranberries into a food processor and pulse until finely chopped.
• In a large skillet, combine the cranberries, chili sauce, 1½ cups of water and 5 of the onions. Bring to a boil, then reduce the heat and simmer until the sauce has thickened.
• Remove from heat and strain the sauce through a sieve into a medium bowl, pressing to release as much liquid as possible. Return the liquid to the skillet and simmer until the sauce has reduced and become a thick and shiny glaze.
• Toss the wings in the glaze. Return to a foil-lined baking sheet and broil once again, just for about 3 minutes, watching carefully to avoid burning.
• Garnish with the remaining chopped green onions and serve.