Hot Honey Cranberry Glazed Chicken Wings with Orange Zest

Sticky, sweet-heat wings that disappear fast — these hot honey cranberry glazed chicken wings are glossy, smoky-sweet, and finished with bright orange zest. Tart cranberries melt into a sticky hot honey glaze that lacquers every crispy wing, making them the perfect game-day and fall appetizer.

Ingredients

• 2 lbs chicken wings, split into flats and drumettes, patted dry
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 cup fresh or frozen cranberries
• 1/3 cup honey
• 2 tablespoons hot sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon orange zest, plus more for garnish
• 2 tablespoons orange juice, freshly squeezed
• 1 clove garlic, minced
• Chopped fresh parsley, for garnish

Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
• Toss the wings with salt, pepper, garlic powder, smoked paprika, cornstarch, and oil until evenly coated.
• Arrange the wings in a single layer on the rack and bake for 40–45 minutes, flipping halfway, until golden, crispy, and cooked through.
• While the wings bake, combine the cranberries, honey, hot sauce, vinegar, brown sugar, orange zest, orange juice, and garlic in a saucepan over medium heat.
• Simmer for 8–10 minutes, stirring and mashing the cranberries as they burst, until the glaze is thick and glossy.
• Transfer the hot wings to a large bowl, pour over the warm cranberry hot honey glaze, and toss until every wing is coated.
• Serve immediately, garnished with extra orange zest and parsley, with any extra glaze on the side for dipping.

Tip: For extra crunch, broil the glazed wings for 2–3 minutes — watch closely so the honey glaze caramelizes without burning. Adjust the hot sauce up or down to make them spicy or mild.