Ingredients
2
lb chicken wings
1
can (16 oz) jellied cranberry sauce
1/2
cup mesquite smoke marinade or hickory smoke barbecue sauce
1/3
cup chopped onion
Preparation
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan.
Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce halfway through baking.
