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Pressure-Cooker Cranberry Hot Wings Recipe

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This recipe for Pressure-Cooker Cranberry Hot Wings is from Online Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz.) jellied cranberry sauce
½ cup orange juice
¼ cup hot sauce
2 T. honey
2 T. soy sauce
1 T. brown sugar
1 T. Dijon mustard
2 tsp. garlic powder
1 tsp. minced onion
1 garlic clove, minced
5 lbs. chicken wings (about 24 wings)
1 tsp. salt
4 tsp. cornstarch
2 T.cold water
Directions:
Directions:
Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joint; discard wing tips. Place wing pieces in a 6-qt. electric pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure. Remove wings to a 15 x 10 x 1-inch pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select sauté setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir in juices. Return to a boil, stirring constantly; cook and stir until glazes is thickened, 1-2 minutes. Broil wings 3-4-inches from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

 

 

 

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