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- 18 fresh chicken wings
- 2 cups cranberry juice or cranberry juice cocktail
- 1 12–ounce bag fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 stick butter
- 1 cup Franks hot sauce (use more or less of this as your tastes dictate)
- 1/2 teaspoon cumin
- 1 cinnamon stick
- 1/4 cup cranberry juice or cranberry juice cocktail
- 1/4 cup honey
- Vegetable oil for frying
- Remove wing tips and freeze for stock. Separate wing portion from drum portion.
- Place wing pieces in a zip lock bag and pour in the two cups of cranberry juice. Seal and refrigerate overnight.
- In a medium sauce pan, place cranberries, sugar, butter, Frank’s hot sauce, cumin, the cinnamon stick, the ¼ cup of cranberry juice and honey. Bring to a boil, lower to a simmer and simmer 10 minutes. Remove from heat, discard cinnamon stick and refrigerate until needed.
- The next day, drain off marinade and pat wings dry with paper towels. Must be dry so they won’t splatter in the hot oil.
- Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
- Heat oven to 250 degrees F to keep batches warm between frying.
- Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.
- Reheat dipping sauce until it is a liquid again.
- Using a spider or other type of strainer, remove cooked wings to a large bowl and ladle in one quarter of the dipping sauce then toss in the bowl. Pour out onto a sheet pan and hold in the warm oven.
- Repeat for the second and third batches then pour out onto a serving platter.
- Take the remaining one quarter of the dipping sauce and serve on the side with the wings.
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