Ingredients
1 can (14 ounces) jellied cranberry sauce1/2 cup orange juice1/4 cup Louisiana-style hot sauce2 tablespoons soy sauce2 tablespoons honey1 tablespoon packed brown sugar1 tablespoon Dijon mustard2 teaspoons garlic powder1 teaspoon dried minced onion1 garlic clove, minced5 pounds chicken wings (about 24 wings)1 teaspoon salt4 teaspoons cornstarch2 tablespoons cold water
Preparation
Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours.
Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.
Transfer cooking juices to a skillet; skim fat. 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. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
