Glazed Chicken Wings

These baked chicken wings get an overnight soak in a cranberry-mustard glaze that caramelizes into a sticky, sweet-tangy coating in the oven. The marinade is just four ingredients: cranberry sauce melted with water, honey mustard, and grated orange zest. Simple, but the combination hits all the right notes.

The cranberry sauce does most of the flavor work, breaking down into a thick, fruity glaze that clings to each wing. Honey mustard adds sharpness and a touch of heat, while the orange zest lifts everything with bright citrus aroma. Marinating overnight lets those flavors soak in well past the skin.

Halfway through baking, the wings get flipped and brushed with the reserved marinade for a second coat that builds up layers of glossy, caramelized glaze.

Pro Tips

• Split the wings at the joint and remove the tips before marinating. The flat and drumette pieces cook more evenly and are easier to eat as appetizers.
• Line the pan with foil and grease it lightly. The cranberry glaze gets extremely sticky and will fuse to an ungreased pan.
• Flip and brush at the 20-minute mark, not sooner. You need that first side to set and start caramelizing before moving them.
• Reserve marinade before adding the raw chicken. Brush only with the reserved (uncontaminated) portion during baking.

Variations

• Spicy cranberry: Add ½ teaspoon cayenne or a minced chipotle pepper to the glaze for a hot-sweet wing.
• Thanksgiving leftover twist: Use leftover cranberry sauce from the holiday table for an easy day-after appetizer.
• Grilled version: Grill the marinated wings over medium heat, brushing with glaze during the last 5 minutes to avoid burning the sugars.