Sticky, sweet-heat wings that disappear fast — these hot honey cranberry glazed chicken wings are glossy, smoky-sweet, and finished with bright orange zest. Tart cranberries melt into a sticky hot honey glaze that lacquers every crispy wing, making them the perfect game-day and fall appetizer.
Ingredients
- 2 lbs chicken wings, split into flats and drumettes, patted dry
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen cranberries
- 1/3 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon orange zest, plus more for garnish
- 2 tablespoons orange juice, freshly squeezed
- 1 clove garlic, minced
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- Toss the wings with salt, pepper, garlic powder, smoked paprika, cornstarch, and oil until evenly coated.
- Arrange the wings in a single layer on the rack and bake for 40–45 minutes, flipping halfway, until golden, crispy, and cooked through.
- While the wings bake, combine the cranberries, honey, hot sauce, vinegar, brown sugar, orange zest, orange juice, and garlic in a saucepan over medium heat.
- Simmer for 8–10 minutes, stirring and mashing the cranberries as they burst, until the glaze is thick and glossy.
- Transfer the hot wings to a large bowl, pour over the warm cranberry hot honey glaze, and toss until every wing is coated.
- Serve immediately, garnished with extra orange zest and parsley, with any extra glaze on the side for dipping.
Tip: For extra crunch, broil the glazed wings for 2–3 minutes — watch closely so the honey glaze caramelizes without burning. Adjust the hot sauce up or down to make them spicy or mild.