Just Wing It
There are certain aromas that alert your senses that it's fall. The fragrant burning of a bonfire, the scent of cinnamon and cloves coming from a warm cup of apple cider and, of course, the sweet smell of pigskin. Autumn means one thing for sports fans; football season is finally here.
It’s time to prepare for the perfect football-watching spread with chicken wings taking center field. Make an easy wing glaze that is both sweet and savory by combining whole cranberry sauce, dried cumin, lime zest and juice and chopped cilantro.
For wing selection, look for pieces labeled party wings or drumettes. The whole chicken wing is divided into three sections: the tip, flat wingette and the drumette. The drumette is the largest portion of the wing and gets its name because it looks like a small chicken leg. There is one main piece of bone in the middle and a high ration of meat to skin, making the piece the meatiest and easiest part of the wing to devour. --Chef Terri Milligan
Ingredients
- 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)
Instructions
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.
