Cranberry-Barbecued Chicken Wings

These grilled wings get a festive makeover with a sweet-tangy cranberry barbecue glaze. It’s a clever way to use up leftover canned cranberry sauce, whisked together with brown sugar, mustard, and Worcestershire into a glossy, lacquer-like sauce.

A good soak matters. The wings marinate for at least an hour so the flavor works its way in before they hit the grill.

The trick on the grill is heat control. That sugary glaze caramelizes beautifully but burns fast, so grill over medium coals, not high, and turn and baste the wings a few times for a sticky, glistening finish.

One food-safety note: the marinade touches raw chicken, so stop brushing a few minutes before the wings come off the grill, or boil any reserved sauce before using it as a final glaze. Pile them up for game day or a holiday spread.

Pro Tips

• Marinate the wings at least an hour so the cranberry glaze flavors them through.
• Grill over medium, not high, coals; the sugary glaze scorches quickly over high heat.
• Turn and baste a few times for a sticky, lacquered finish.
• For safety, stop basting before the wings are done, or boil leftover marinade before brushing.

Variations

• Add a spoonful of hot sauce or sriracha to the glaze for a sweet-heat version.
• Bake the wings in a hot oven if you’re not grilling, basting the same way.
• Stir orange zest or a splash of bourbon into the cranberry glaze.