Chicken Wings with Cranberry BBQ Sauce


What a better appetizer for game day than some chicken wings with a cranberry BBQ sauce?! This simple and delicious snack is one that you can toss in the oven and forget them for nearly an hour. Keep them hot in a warm oven until you are ready to serve them. Paired with a creamy blue cheese dipping sauce, this unique twist on typical chicken wings will keep your guests talking long after the party.


For wings:

  • 5 pounds chicken wings, tips removed, drumettes and flats separated
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper


Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients, except the BBQ sauce, in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

In a large bowl, toss wings with the cranberry BBQ sauce and bake for an additional 6 minutes. Broil for 2 minutes, making sure to keep an eye on the wings to prevent burning. Serve hot with blue cheese dipping sauce.

For Cranberry BBQ Sauce:

  • 3 tablespoons olive oil
  • 2 cloves garlic finely minced
  • 1 cup ketchup
  • 1 cup cranberry sauce
  • 1/4 cup water
  • 1/4 cup dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon chipotle adobo sauce
  • 1-2 tablespoons chili powder
  • 1-2 teaspoons hot paprika or cayenne


Heat olive oil in a saucepan. Add garlic and sauté until golden. Add remaining ingredients and reduce heat to low. Simmer uncovered for 15 minutes until thickened. Store in an airtight container in refrigerator.

Note: this recipe only calls for a small amount of adobo sauce, but if you like more heat, mince up one chipotle pepper and add it to the sauce before simmering.

For Blue Cheese Dressing:

  • 3/4 cup mayonnaise (I insist on Helman’s)
  • 8oz. crumbled blue cheese (Stilton if you can)
  • 3 tablespoons plain greek yogurt or sour cream
  • juice of 1/2 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon buttermilk or heavy cream


In a large bowl, mix all ingredients together. It’s that simple!
*Note: To avoid wasting the leftover buttermilk, freeze it in an ice cube tray and store cubes in a ziplock bag in the freezer for future uses.


Servings: 8


Jenn Knapp

About Jenn Knapp

Jenn is a self-taught home cook who's passionate about using local and seasonal ingredients. She's a stay-at-home mother of two constantly looking for innovative ways to encourage her kids to be healthy and adventurous eaters.