Smoky Cranberry Chicken Wings

Gluten Free
Dairy Free
Smoky Cranberry Chicken Wings
185 min.
16
130kcal

Suggestions


Are you ready to elevate your appetizer game with a dish that’s both delicious and easy to prepare? Introducing Smoky Cranberry Chicken Wings, a perfect blend of sweet and savory that will leave your guests craving more. These wings are not only gluten-free and dairy-free, making them suitable for various dietary preferences, but they also pack a flavorful punch that’s hard to resist.

Imagine biting into tender chicken wings, marinated in a rich mixture of jellied cranberry sauce and smoky barbecue flavors. The combination of mesquite smoke marinade and the tartness of cranberries creates a unique taste experience that’s perfect for any occasion, whether it’s a casual gathering, a festive party, or a cozy night in. With a preparation time of just 185 minutes, you can easily whip up a batch that serves 16 people, making it an ideal choice for entertaining.

These wings are not just a treat for the taste buds; they also offer a balanced caloric profile, with each serving containing only 130 calories. The smoky aroma wafting through your kitchen as they bake will have everyone eagerly anticipating the first bite. So, gather your ingredients, fire up the oven, and get ready to impress your friends and family with these irresistible Smoky Cranberry Chicken Wings!

Ingredients

  • lb chicken wings 
  • 16 oz roasted cranberry sauce canned
  • 0.5 cup barbecue sauce 
  • 0.3 cup onion chopped

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • aluminum foil

Directions

  1. Cut each chicken wing at joints to make 3 pieces; discard tip.
  2. Cut off and discard excess skin.
  3. In large bowl, mix remaining ingredients.
  4. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
  5. Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray.
  6. Remove chicken from marinade; reserve marinade.
  7. Place chicken in pan.
  8. Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened.
  9. Brush chicken with sauce halfway through baking.

Nutrition Facts

Calories130kcal
Protein18.32%
Fat34.43%
Carbs47.25%

Properties

Glycemic Index
1.69
Glycemic Load
0.07
Inflammation Score
-1
Nutrition Score
2.4960869453523%

Flavonoids

Cyanidin
0.03mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.17mg
Kaempferol
0.02mg
Myricetin
0.77mg
Quercetin
1.36mg

Nutrients percent of daily need

Calories:129.75kcal
6.49%
Fat:4.99g
7.68%
Saturated Fat:1.38g
8.62%
Carbohydrates:15.41g
5.14%
Net Carbohydrates:14.96g
5.44%
Sugar:12.12g
13.47%
Cholesterol:23.58mg
7.86%
Sodium:115.96mg
5.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.98g
11.95%
Vitamin B3:1.9mg
9.5%
Selenium:4.99µg
7.13%
Vitamin B6:0.12mg
6.09%
Phosphorus:44.3mg
4.43%
Zinc:0.44mg
2.91%
Vitamin E:0.43mg
2.85%
Iron:0.47mg
2.62%
Vitamin B5:0.25mg
2.53%
Potassium:81.3mg
2.32%
Vitamin B2:0.04mg
2.28%
Manganese:0.04mg
1.9%
Magnesium:7.57mg
1.89%
Fiber:0.45g
1.8%
Vitamin B12:0.1µg
1.63%
Vitamin A:77IU
1.54%
Vitamin B1:0.02mg
1.5%
Copper:0.03mg
1.38%