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Bold & Spicy Chicken Wings with Cranberry Glaze

Cranberry isn't just for turkey any more — try this knockout glaze on chicken! It's a real twist on the old "Buffalo-style" hot wings.

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Ingredients

To cool things down, serve the wings with sliced English cucumbers tossed with a bit of Italian dressing.

Instructions

Preheat broiler with oven rack 5–6 inches from the heating element. Line a baking sheet with foil and coat with nonstick spray.

Whisk together concentrate, mustard, brown sugar, Tabasco, and Worcestershire in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5–8 minutes.

Cut tips from chicken wings and discard. Cut each wing in half at the joint to make 2 pieces.

Season chicken with salt and pepper, place on prepared baking sheet, and broil 10 minutes on one side. Flip chicken and baste with cranberry glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instant-read thermometer inserted into the thickest part of the wing meat registers 160°.

When a line drawn in the glaze across the back of a spoon doesn't run, the glaze is ready.

When a line drawn in the glaze across the back of a spoon doesn't run, the glaze is ready.

Broiling first, then basting the wings ensures even cooking and keeps the glaze from burning.

Broiling first, then basting the wings ensures even cooking and keeps the glaze from burning.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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