These Christmas chicken wings are sweet, sticky and delicious! The true definition of finger-licking good. While developing this recipe, I played around with two sauces: Cranberry BBQ and Spiced Cranberry Maple. The first combines cranberry sauce, BBQ sauce, orange and sherry vinegar. The second, cranberry sauce, maple syrup, orange, cinnamon and cloves. Since I love them both, I’m leaving it up to you decide which to make. My suggestion is both!
Table of Contents
- Ingredient Breakdown
- The Secret to Crispy Baked Wings: Bicarbonate of Soda and a Double Bake
- Choosing Your Sauce: Cranberry BBQ or Spiced Cranberry Maple?
- A Festive Feast: Serving Suggestions
- Final Thoughts: Why You Should Make Both Christmas Chicken Wings
Ah, the festive season! A time for indulgence, laughter, and, of course, delicious holiday recipes. This year, I’m bringing you a treat that’s sure to be the star of any gathering: Christmas chicken wings, done two ways. Whether you’re in the mood for a tangy Cranberry BBQ or a sweet and warming Spiced Cranberry Maple, these wings are the perfect addition to your festive feast. Sweet, sticky, and undeniably delicious, they’re the true definition of finger-licking good.
Let’s dive into what makes these Christmas chicken wings so special, starting with an ingredient breakdown and moving on to the secrets behind achieving that perfect crispy baked chicken wing.
Ingredient Breakdown
- Chicken Wings: The star of the show.
- Plain Flour or Cornflour: Helps create a light, crispy coating when baked.
- Celery Salt & Onion Salt: Adds a subtle, savoury flavour.
- Dried Rosemary, Garlic Granules and Smoked Paprika: Because a good wing needs seasoning!
- Baking Soda: The secret to achieving ultra-crispy wings! More on this below.
Glaze 1:
- Cranberry Sauce: The base of the glaze.
- BBQ Sauce: Adds a smoky depth and rich flavour.
- Orange Zest & Juice: Brings brightness and balance.
- Light Brown Sugar: Adds sweetness and helps thicken the sauce.
- Unsalted Butter: Adds richness and a silky texture.
- Sherry Vinegar: Provides a sharp acidity to balance the sweet and smoky flavours.
Glaze 2:
- Cranberry Sauce: The base of the glaze.
- Maple Syrup: Adds a natural sweetness and a hint of caramel.
- Sherry Vinegar: Provides a sharp acidity to balance the sweet and smoky flavours.
- Orange Juice: Brightens the glaze.
- Cinnamon & Cloves: The spices that bring warmth and a touch of Christmas nostalgia.
The Secret to Crispy Baked Wings: Bicarbonate of Soda and a Double Bake
Now, let’s talk about the magic behind achieving perfectly crispy baked chicken wings. There are two crucial steps: the use of bicarbonate of soda and a double baking method. You might wonder why bother with this extra effort, but trust me—it’s the key to crispy perfection.
Step 1: Bicarbonate of Soda
Bicarbonate of soda, or baking soda, isn’t just for baking cakes. In this Christmas Chicken Wings recipe, it plays a vital role in increasing the alkalinity of the chicken skin. This chemical reaction causes the proteins to break down more efficiently, resulting in faster browning and a crispier texture. A small amount goes a long way, and the result is a beautifully crisp wing that feels light and airy, not greasy.
Step 2: The Double Bake Method
Achieving crispy wings isn’t just about cranking up the oven to high and hoping for the best. The double bake method ensures you get the perfect texture every time.
- First, bake the wings at a low temperature. This step dries out the skin, allowing some of the fat to render out without cooking the meat through. The wings will come out looking pale and dry—don’t worry, this is exactly what you want. At this stage, they’re still raw inside, so resist the urge to taste.
- Next, increase the oven temperature to 230°C. The second bake is where the magic happens. This high heat renders the remaining fat, crisps up the skin, and gives the wings their gorgeous golden colour. The result? Crispy, golden wings with tender, juicy meat.
Choosing Your Sauce: Cranberry BBQ or Spiced Cranberry Maple?
Now that we’ve mastered the wings, let’s talk sauces. I couldn’t decide which I loved more, so I’m leaving it up to you to choose—or better yet, make both!
Cranberry BBQ: Sweet and Smoky
The Cranberry BBQ glaze is a delightful blend of sweet, smoky, and tangy flavours. Cranberry sauce brings that festive sweetness, while BBQ sauce adds a rich, smoky depth. The orange zest and juice add a bright, citrusy note that cuts through the richness, and sherry vinegar provides a sharp, acidic balance. Light brown sugar and butter round out the sauce, giving it a glossy, luxurious finish. This sauce is perfect for those who love a bit of smokiness with their sweetness.
Spiced Cranberry Maple: Warm and Warming
If you’re in the mood for something a bit more festive, the Spiced Cranberry Maple glaze is for you. This sauce is a celebration of warm, Christmas spices. Cranberry sauce and maple syrup provide the base, creating a sweet and tart combination. Orange juice adds a zesty brightness, while cinnamon and cloves infuse the sauce with a comforting warmth. A dash of sherry vinegar brings it all together with a slight acidic kick. This sauce is perfect for those who love a touch of holiday spice.
A Festive Feast: Serving Suggestions
These Christmas chicken wings are a fantastic addition to any holiday spread. Serve them hot from the oven, generously coated in your sauce of choice. They pair beautifully with a crisp, green salad or a side of roasted vegetables. For a truly festive touch, consider serving them alongside a bowl of cranberry sauce or a platter of cheese and charcuterie.
If you’re hosting a holiday party, these Christmas chicken wings make for an excellent canapé or finger food. Arrange them on a large platter, garnished with fresh herbs and slices of orange for a festive presentation. Don’t forget the napkins—these wings are delightfully sticky and messy, just as they should be!
Final Thoughts: Why You Should Make Both Christmas Chicken Wings
I know I said you could choose one, but honestly, why not make both? The Cranberry BBQ and Spiced Cranberry Maple sauces each offer something unique, and having both on your table adds an element of choice and excitement. Your guests will love sampling each flavour and finding their favourite. Plus, it’s Christmas—if there’s ever a time to indulge, it’s now!
So, there you have it—Christmas chicken wings two ways. Whether you go for sweet and smoky or warm and spiced, these wings are sure to be a hit. Enjoy the process, have fun with the flavours, and most importantly, savour every delicious bite. Happy cooking and Merry Christmas! For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.
Christmas Wings
- Prep Time: 5 minutes
- Total Time: 1 hour
- Yield: 6 as a starter/snack 1x
- Category: Chicken
Ingredients
- 2 kg chicken wings, halved at the joint
- 2 tbsps plain flour or cornflour (corn starch)
- 1 tsp celery salt
- 1 tsp onion salt
- 1 tsp dried rosemary
- 1 tsp garlic granules
- 1 tsp baking soda (bicarbonate of soda)
- ½ tsp smoked paprika
- ¼ tsp freshly-ground black pepper
- 150 g cranberry sauce
- 100 g bbq sauce
- 2 1-inch strips orange zest
- ½ orange, juice only
- 1 tbsp light brown sugar
- 1 tbsp unsalted butter, melted
- ½ tbsp sherry vinegar
- 150 g cranberry sauce
- 3 tbsps maple syrup
- 3 tbsps water
- 1 tbsp sherry vinegar
- ½ orange, juice only
- 1 cinnamon stick
- ⅛ tsp ground cloves
- 1 tbsp sherry vinegar
Instructions
- Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a bowl.
- Combine the flour, celery salt, onion salt, dried rosemary, garlic granules, baking soda, smoked paprika and black pepper in a small bowl until well combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 25 minutes then take them out of the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 230℃. Once your oven is up to temperature, roast the wings, flipping them halfway through, for 25 to 30 minutes, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
- While the wings are roasting, make the glaze.
- For the cranberry BBQ sauce: add the sauce ingredients to a small saucepan and bring to a simmer over medium heat, whisking vigorously. Once simmering, reduce the heat to medium-low and cook, whisking occasionally, until reduced and thickened, 7 to 10 minutes.
- For the spiced cranberry maple sauce: add the sauce ingredients to a small saucepan and bring to a simmer over medium heat, whisking vigorously. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, 7 to 10 minutes.
- Transfer the wings to a large bowl. Add your sauce of choice and toss to coat. Serve immediately – enjoy!
Notes
The glaze recipes makes enough for 1kg of chicken wings.
