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
1 Tbsp. baking powder, see GH Tip
1 spring onion, finely chopped, to garnish
FOR THE CRANBERRY GLAZE
4 Tbsp. cranberry sauce
3 Tbsp. sweet chilli sauce
1 Tbsp. red wine vinegar
1 Tbsp. ketchup
FOR THE BLUE CHEESE DIP
100 g soured cream
1 Tbsp. freshly squeezed lemon juice or white wine vinegar
75 g 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:
Calories: 541
Protein: 40g
Fat: 36g
Saturates: 12g
Carbs: 16g
Sugars: 14g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
