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Tangy Slow Cooker Cranberry Chicken Wings

  • Cranberry Horseradish Beer 'n Brat Mustard

Tangy Slow Cooker Cranberry Chicken Wings

Products in this recipe: Cranberry Horseradish, Beer 'n Brat Mustard
  • 4½ - 5 lbs raw chicken wings
  • Salt and pepper
  • Sauce Ingredients
    • ⅓ cup Silver Spring Foods Cranberry Horseradish
    • 1 tablespoon Silver Spring Beer'n Brat Horseradish mustard
    • 1 can (14 ounces) jellied cranberry sauce
    • ½ cup orange juice
    • 2 tablespoons soy sauce
    • 2 tablespoon packed brown sugar
    • 1 teaspoon minced garlic
    • 4 teaspoons cornstarch
    • 2 tablespoons cold water
  • For Serving
    • diced green onion, garnish if desired
    • Remainder of jar Silver Spring Foods Cranberry Horseradish for dipping
    1. Spray Slow Cooker with cooking spray
    2. Whisk together all the sauce ingredients EXCEPT the cornstarch and water.
    3. For chicken, use a sharp knife to cut through two wing joints, discard wing tips.
    4. Salt and pepper the chicken wings and place them in the prepared slow cooker.
    5. Pour tangy cranberry mixture over top.
    6. Cook on low for 3 - 4 hours.
    7. Before serving, remove wings from the slow cooker and place them on a baking sheet.
    8. Preheat broiler.
    9. Transfer cooking juices to a skillet, skim any fat.
    10. Bring juices to a boil, cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices.
    11. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
    12. Broil wings until lightly browned, 2-3 minutes.
    13. Brush with glaze and put back in the oven for 1-2 minutes.
    14. Garnish with green onion if desired.
    15. Serve with remaining Cranberry Horseradish for dipping.

    ©2021 Silver Spring Foods, Inc. All Rights Reserved.

    Recipe courtesy | Recipe and photo created by Tracy Shaw of Having Fun Saving & Cooking

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