Photo by @rachelgurjar
I have to admit that while I was testing the recipe for these chicken wings, I came up with a million dollar idea. Imagine this— a dating app that asks you if you prefer drums or flats and matches you with another person whose preference is the opposite of yours, thus finding you the perfect chicken wing-eating companion. Pretty genius, huh? I mean, what other traits and preferences do you need to know in a partner before you decide that they’re the ONE?! It’s called Wingman and if any investors are reading this, let’s talk.
Now that I have that out of the way, let’s talk about these beauts. Chicken wings? At Thanksgiving? Non traditional is the new traditional! Let me just say that there’s nothing these chicken wings can’t do. Having a Friendsgiving but don’t want to roast a whole turkey? BOOM— chicken wings are the perfect poultry compromise. Want a football-friendly snack to munch on while you’re home for the holiday? These wings are here for you. Not sure how to use up your leftover cranberry sauce after Thanksgiving has passed? Turn it into a saucy glaze for these bad boys! Have I made my point yet? These wings can do it ALL!
You might be reading the ingredient list and thinking, “really?” Cranberry sauce with tamari and chili garlic sauce? This lady is CRAZY! I know, I know. It seems like some strange flavor combinations, but you’re just going to have to take my word that these wings strike the perfect balance of sweet, spicy, garlicky, zesty, and umami. Broiling them at the end is the key to achieving the perfect char. I prefer to buy my chicken wings and separate the drums and flats myself to save a few bucks, but you can always buy them separated.
While my Wingman app is not (yet) a reality, these chicken wings very much are. I’m a drums girl, tried and true, just waiting for my flats-loving Prince Charming to come find me. In the meantime, I’ll be making these wings on repeat.
- 2 pounds chicken wings, drumettes and flats separated
- 2 tablespoons La Tourangelle Canola Oil
- 1 tablespoon aleppo pepper
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 1 1/ 2 cups leftover cranberry sauce
- 1 orange, zest and juice
- 2 tablespoons tamari
- 1 tablespoon chili garlic sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire
- 1 (1-inch) knob ginger, grated
- 2 large cloves garlic, grated
- 2 tablespoons unsalted butter
- Chives, freshly minced, for garnish
- Scallions, freshly minced, for garnish
- Sesame seeds, for garnish
- Peanuts, crushed, for garnish
Preheat the oven to 425ºF. Place one of your oven racks in the upper third or your oven (you’ll need to broil after you bake). Line a rimmed sheet pan with foil and set a rack on top. Spray rack thoroughly with cooking spray.
Add the chicken wings to a large bowl and toss with oil, aleppo, salt and pepper, tossing to thoroughly coat.
Place the wings on the prepared sheet pan and bake for 40 minutes, flipping halfway through, until golden brown, crisp and cooked through.
While the wings bake, make the cranberry glaze. Add the cranberry sauce, orange juice, orange zest, tamari, chili garlic sauce, mustard, Worcestershire, ginger, and garlic to a small saucepan and whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and whisk in the butter until smooth.
Add the cooked wings to a large bowl and drizzle the glaze on top.Toss wings until evenly coated. Set oven to a high broil. Return wings to baking rack and broil until slightly charred, about 3 minutes. Garnish with chives, scallions, sesame seeds, and peanuts, and serve immediately.