Slow-Cooked Cranberry Hot Wings

Ingreadient:

• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup orange juice
• 1/4 cup Louisiana-style hot sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon packed brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons garlic powder
• 1 teaspoon dried minced onion
• 1 garlic clove, minced
• 5 pounds chicken wings (about 24 wings)
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 2 tablespoons cold water

Direction

1. Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours.
2. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.
3. Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
4. Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.