You can use the cranberry sauce as a glaze or keep it as a dip – both are equally tasty!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Cal/Serv:
541
Ingredients
1 kg chicken wings, jointed
1Tbsp.
baking powder, see GH Tip
1
spring onion, finely chopped, to garnish
FOR THE CRANBERRY GLAZE
4Tbsp.
cranberry sauce
3Tbsp.
sweet chilli sauce
1Tbsp.
red wine vinegar
1Tbsp.
ketchup
FOR THE BLUE CHEESE DIP
100g
soured cream
1Tbsp.
freshly squeezed lemon juice or white wine vinegar
75g
blue cheese, crumbled
2
spring onions, finely chopped
Directions
Step 1Preheat oven to 140°C (120°C fan) mark 1, and line a large baking tray with baking parchment. Thoroughly pat the chicken wings dry with kitchen paper. Put in a large bowl with the baking powder and 1tsp each fine salt and freshly ground black pepper; toss to coat. Arrange wings on the baking tray in a single layer, skin-side up. If you can’t fit them in a single layer, use 2 trays. Cook in the oven for 30min.
Step 2Increase oven temperature to 240°C (220°C fan) mark 9. Turn wings skin-side down. Continue cooking wings for 20-25min, turning them halfway through so they are again skin-side up, until deep golden and crisp.
Step 3Meanwhile, in a small pan, mix all the cranberry glaze/dip ingredients to combine, mashing to break up any chunks. Warm through over medium heat, until bubbling. Set aside. In a small serving bowl, mix all the blue cheese dip ingredients with some seasoning.
Step 4If glazing the wings, brush the cranberry mixture over the wings (on both sides) and return to the oven for 5min. Sprinkle wings (glazed or unglazed) with the chopped spring onion and serve with the blue cheese dip, and (if unglazed) the cranberry sauce for dipping.
GH TIP Baking powder is the secret ingredient to getting wonderfully crispy wings in the oven rather than using a deep-fat fryer. Don’t worry, you don’t taste it in the cooked wings!
Per serving:
What to read next
Calories: 541
Protein: 40g
Fat: 36g
Saturates: 12g
Carbs: 16g
Sugars: 14g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
