Pressure Cooker Cranberry Hot Wings

By gbvampy1

Ingredients

• 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 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

Details

Servings 48
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for high heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes.
Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.