Grill the chicken wings in the oven and they will be as delicious and crispy as fried on pan, but less nutritious and harmful. Cover them with icing from cranberries and Asian sauce, sauté some more in the oven and mouth-watering appetizer is ready. Spicy-sweet wings with light cranberry astringency – the perfect treat for beer, or just crunch at the table. If you wish, you can make them even sharper, adding more hot sauce to the frosting. The nutritional value of one servings: (total 16 wings) Calories 96, total fat 3 g, saturated fats g., proteins 13 g., carbohydrates 4 g. fiber, g., cholesterol mg., натрий мг., сахар г. 
Time: 35min Difficulty: easy. Quantity: 16 wings. Recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. chicken wings
- 1 tbsp. l vegetable oil
- 250 gr frozen cranberries, thaw
- 0.5 tbsp. Asian spicy sweet sauce
- 3 feathers of green onions, chopped (leave the greens of one feather for filing)
Recipes with similar ingredients: chicken wings, spicy sauce, sambal olek, green onion, cranberry
Recipe preparation:
- Preheat the oven with the grill function by setting the grid to 10 cm. from the heating element.
- Cut off the tips of the wings and discard them or leave for broth. Using kitchen scissors or a knife, cut the wings along joints. Mix chicken wings with vegetable oil on baking sheet to cover them well. Sprinkle with salt and a little amount of pepper. Fry the wings in the oven until the skin begins brown, about 12 minutes. Take the pan out of the oven and flip the wings. Fry on the other side until crisp and golden in about 8 minutes.
- Meanwhile, put cranberries in a food processor and chop on pulsed mode to small pieces. Put in the pan medium size, add spicy-sweet sauce and 3/4 tbsp. water. Add green onions, leaving some greens to serve. Bring to boil, reduce heat and simmer until thick, about 3 minutes. Strain the sauce in a medium-sized bowl by clicking on the cranberries to get as much fluid as possible. Pour the liquid back onto pan and cook until thick and glazed.
- Remove the wings from the oven and check for readiness; at piercing meat with a knife near the bone should not stand out pink the juice. Put the wings in a bowl with sauce and mix thoroughly, then put it on the baking sheet again and fry in the oven until the icing will not become shiny, and the skin will not char in places, 1 – 3 minutes. On at this stage, check the wings every minute so that the icing burned out. If the icing does not stick to the chicken as we would like, apply it with a culinary brush.
- Sprinkle the remaining greens on the wings and serve hot.
