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Christmas Wings

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These Christmas-themed wings are sweet, sticky and delicious! The true definition of finger-licking good. While developing this recipe, I played around with two sauces: Cranberry BBQ and Spiced Cranberry Maple. The first combines cranberry sauce, BBQ sauce, orange and sherry vinegar. The second, cranberry sauce, maple syrup, orange, cinnamon and cloves. Since I love them both, I’m leaving it up to you decide which to make. My suggestion is both!
  • Prep Time: 5 minutes
  • Total Time: 1 hour
  • Yield: 6 as a starter/snack 1x
  • Category: Chicken

Ingredients

Scale
  • 2 kg chicken wings, halved at the joint
  • 2 tbsps plain flour or cornflour (corn starch)
  • 1 tsp celery salt
  • 1 tsp onion salt
  • 1 tsp dried rosemary
  • 1 tsp garlic granules
  • 1 tsp baking soda (bicarbonate of soda)
  • ½ tsp smoked paprika
  • ¼ tsp freshly-ground black pepper
For the cranberry BBQ sauce:
  • 150 g cranberry sauce
  • 100 g bbq sauce
  • 2 1-inch strips orange zest
  • ½ orange, juice only
  • 1 tbsp light brown sugar
  • 1 tbsp unsalted butter, melted
  • ½ tbsp sherry vinegar
For the spiced cranberry maple sauce:
  • 150 g cranberry sauce
  • 3 tbsps maple syrup
  • 3 tbsps water
  • 1 tbsp sherry vinegar
  • ½ orange, juice only
  • 1 cinnamon stick
  • ⅛ tsp ground cloves
  • 1 tbsp sherry vinegar

Instructions

  1. Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
  2. Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a bowl.
  3. Combine the flour, celery salt, onion salt, dried rosemary, garlic granules, baking soda, smoked paprika and black pepper in a small bowl until well combined.
  4. Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
  5. Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 25 minutes then take them out of the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
  6. Increase the oven temperature to 230℃. Once your oven is up to temperature, roast the wings, flipping them halfway through, for 25 to 30 minutes, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
  7. While the wings are roasting, make the glaze.
  8. For the cranberry BBQ sauce: add the sauce ingredients to a small saucepan and bring to a simmer over medium heat, whisking vigorously. Once simmering, reduce the heat to medium-low and cook, whisking occasionally, until reduced and thickened, 7 to 10 minutes.
  9. For the spiced cranberry maple sauce: add the sauce ingredients to a small saucepan and bring to a simmer over medium heat, whisking vigorously. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, 7 to 10 minutes.
  10. Transfer the wings to a large bowl. Add your sauce of choice and toss to coat. Serve immediately – enjoy!

Notes

The glaze recipes makes enough for 1kg of chicken wings.

Find it online: https://zenaskitchen.com/christmas-chicken-wings/

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