Cranberry Plum Glazed Chicken Wings or Turkey Wings

Cranberry Plum Glazed Chicken Wings or Turkey Wings
Kathy Fang

For a Thanksgiving spin on wings, try using this cranberry plum glaze. It's quick and easy to make for any main dish. 

Click here for 15 Asian-Inspired Thanksgiving Recipes

Click here to see 101 Ways to Cook Chicken

5
Servings
1052
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Pounds turkey or chicken wings
  • 1 Cup soy sauce
  • 1/2 Cup plum sauce
  • 1/2 Cup cranberry sauce
  • 1/4 Cup apple cider vinegar
  • 1/2 Cup brown sugar
  • 1/2 Cup honey
  • 1 Cup ketchup
  • 1/4 Cup sesame oil
  • Salt and white pepper
  • Sesame seeds

Directions

In a large skillet or pan, heat soy sauce and brown sugar until melted. Add all remaining ingredients excluding sesame seeds. Let the sauce chill at room temperature for 20 minutes so the sauce is not too hot.

In a separate bowl, pour the marinade over the wings and let it marinate for 30 minutes at room temperature. Place the marinating wings in the refrigerator and marinate for at least 3 hours. For best results, marinate overnight. Remove the wings from the refrigerator and let it sit in room temperature for 15 minutes. Preheat the oven to 375 degrees. 

Place the wings on a baking tray and bake until they begin to brown and save the remaining marinade in the bag. Do not pour the marinade over the wings into the baking tray, as the leftover marinade should be used for basting the wings. While the wings are baking, heat the marinade in a pot until it comes to a simmer. Reduce the sauce and let it thicken on medium heat. 

Baste the wings with the sauce and flip the wings until both sides brown. Let the wings cook for 30 minutes or until nicely glazed and brown. Note: larger wings can take longer. To check if the wings are done, stick a knife in the thickest part of the wing near the bone and see if any pink/blood liquid comes out. If not, the wings are done.

Sprinkle with sesame seeds and serve on a platter.

Nutritional Facts

Total Fat
36g
51%
Sugar
27g
30%
Saturated Fat
8g
33%
Cholesterol
134mg
45%
Carbohydrate, by difference
101g
78%
Protein
87g
100%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
127µg
100%
Calcium, Ca
99mg
10%
Choline, total
154mg
36%
Copper, Cu
2mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
81µg
3%
Folate, total
316µg
79%
Iron, Fe
7mg
39%
Magnesium, Mg
209mg
65%
Manganese, Mn
3mg
100%
Niacin
50mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1203mg
100%
Riboflavin
3mg
100%
Selenium, Se
119µg
100%
Sodium, Na
4305mg
100%
Thiamin
3mg
100%
Water
269g
10%
Zinc, Zn
11mg
100%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.