Looking for a delicious way to use up leftover cranberry sauce? These Cranberry Plum Glazed Chicken Wings turn a familiar holiday ingredient into a sticky, sweet-and-savory appetizer with plenty of flavor. Cranberry sauce brings a tangy fruitiness, plum sauce adds rich sweetness, and soy sauce balances the glaze with a savory depth. Honey and brown sugar help the sauce caramelize as the wings bake, creating a glossy finish that makes them a standout on any appetizer table.
The recipe uses four pounds of chicken or turkey wings, making it a great choice for game day, holiday gatherings, or a party platter. The sauce comes together on the stovetop: gently heat the soy sauce and brown sugar until the sugar dissolves, then stir in the plum sauce, cranberry sauce, apple cider vinegar, honey, ketchup, sesame oil, salt, and white pepper. Let the mixture cool before using it as a marinade.
For the best flavor, allow the wings to marinate in the refrigerator for at least three hours, or overnight if you have time. When you’re ready to cook, preheat the oven to 375°F and arrange the wings on a baking tray. Meanwhile, bring the reserved marinade to a simmer in a separate saucepan and cook it until it thickens. This step is important: always boil the marinade that has touched raw poultry before using it as a glaze.
As the wings bake, baste them with the reduced sauce and turn them so both sides develop a rich, browned coating. Cooking takes about 45 minutes, though larger wings may need additional time. Use a reliable instant-read meat thermometer to check that the thickest part of each wing reaches 165°F, avoiding contact with the bone.
Finish the wings with sesame seeds and sliced green onions for a little crunch, color, and freshness. Serve them hot on a platter with plenty of napkins, alongside fresh vegetables or other party appetizers.
With their fruity cranberry-plum glaze and savory sesame notes, these wings offer a welcome change from traditional barbecue or buffalo wings—and a clever way to give leftover cranberry sauce a delicious second life.
Not what you are looking for? Try these other wing variations: Gina’s Honey Mustard Kiss Wings, Dijon Chicken Wings or Turmeric Chicken Wings.
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Cranberry Plum Glazed Chicken Wings
- Total Time: 4:00
- Yield: 4-6 1x
Ingredients
- 4 Pounds turkey or chicken wings
- 1 Cup soy sauce
- 1/2 Cup plum sauce
- 1/2 Cup cranberry sauce
- 1/4 Cup apple cider vinegar
- 1/2 Cup brown sugar
- 1/2 Cup honey
- 1 Cup ketchup
- 1/4 Cup sesame oil
- Salt and white pepper
- Sesame seeds
- Green Onion (optional)
Instructions
- In a large skillet or pan, heat soy sauce and brown sugar until melted. Add all remaining ingredients excluding sesame seeds. Let the sauce chill at room temperature for 20 minutes so the sauce is not too hot.
- In a separate bowl, pour the marinade over the wings and let it marinate for 30 minutes at room temperature. Place the marinating wings in the refrigerator and marinate for at least 3 hours. For best results, marinate overnight. Remove the wings from the refrigerator and let it sit in room temperature for 15 minutes. Preheat the oven to 375 degrees.
- Place the wings on a baking tray and bake until they begin to brown and save the remaining marinade in the bag. Do not pour the marinade over the wings into the baking tray, as the leftover marinade should be used for basting the wings. While the wings are baking, heat the marinade in a pot until it comes to a simmer. Reduce the sauce and let it thicken on medium heat.
- Baste the wings with the sauce and flip the wings until both sides brown. Let the wings cook for 30 minutes or until nicely glazed and brown. Note: larger wings can take longer. To check if the wings are done, stick a knife in the thickest part of the wing near the bone and see if any pink/blood liquid comes out. If not, the wings are done.
- Sprinkle with sesame seeds & green onions and serve on a platter.
- Prep Time: 3:15
- Cook Time: :45
- Category: Appetizer
- Method: Stove Top / Oven