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Cranberry Buffalo Wings

Yield: 36 pieces (wingettes & drumettes) 1x
Prep: 12 hours 20 minsCook: 25 minsTotal: 12 hours 45 minutes


  • 18 fresh chicken wings
  • 2 cups cranberry juice or cranberry juice cocktail

Dipping sauce

  • 1 12-ounce bag fresh or frozen cranberries
  • 1 cup granulated sugar
  • ½ stick butter
  • 1 cup Franks hot sauce (use more or less of this as your tastes dictate)
  • ½ teaspoon cumin
  • 1 cinnamon stick
  • ¼ cup cranberry juice or cranberry juice cocktail
  • ¼ cup honey
  • Vegetable oil for frying


  1. Remove wing tips and freeze for stock. Separate wing portion from drum portion.
  2. Place wing pieces in a zip lock bag and pour in the two cups of cranberry juice. Seal and refrigerate overnight.
  3. 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.
  4. 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.
  5. Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
  6. Heat oven to 250 degrees F to keep batches warm between frying.
  7. 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.
  8. Reheat dipping sauce until it is a liquid again.
  9. 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.
  10. Repeat for the second and third batches then pour out onto a serving platter.
  11. Take the remaining one quarter of the dipping sauce and serve on the side with the wings.

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