Ingredients
1 can (14 ounces) jellied cranberry sauce1/2 cup orange juice1/4 cup Louisiana-style hot sauce2 tablespoons soy sauce2 tablespoons honey1 tablespoon brown sugar1 tablespoon Dijon mustard2 teaspoons garlic powder1 teaspoon dried minced onion1 garlic clove, minced5 pounds chicken wings (about 24 wings)1 teaspoon salt4 teaspoons cornstarch2 tablespoons cold water
Preparation
Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure.
Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes.
Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
