- 1 (14-ounce) can whole berry cranberry sauce
- 2 tsp dried cumin
- 1 lime
- 4 Tbsp chopped cilantro leaves, divided
- 16 chicken wings (approximately 1¾ pounds)
In the bowl of a food processor, combine cranberry sauce and cumin. Zest and juice lime. Place in processor along with 2 tablespoons cilantro. Pulse briefly to combine.
In a large mixing bowl, toss chicken wings with half of the cranberry mixture. Cover loosely with plastic wrap. Refrigerate 30 minutes.
Preheat oven to 400 degrees. Line a baking sheet pan with aluminum foil. Place wings, skin side up, on pan. Do not overcrowd. Bake 35 minutes. Baste several times during baking with reserved sauce. Remove from oven. Turn broiler on high. Baste wings again. Broil for 2 to 3 minutes until crisp. Garnish with remaining cilantro.