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Cranberry Chicken Wings

Tangy Slow Cooker Cranberry Chicken Wings

These Tangy Slow Cooker Cranberry Chicken Wings will be a hit at your next gathering! Grab this easy recipe and enjoy them with friends and family.
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Course: Appetizer, Dinner
Keyword: chicken, cranberry, crock pot, slow cooker
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Author: Tracy


  • Slow Cooker


  • 4 1/2 - 5 lbs raw chicken wings
  • Salt and pepper

Sauce Ingredients

  • 1/3 cup Silver Spring Foods Cranberry Horseradish
  • 1 tablespoon Silver Spring Beer'n Brat Horseradish mustard
  • 1 can 14 ounces jellied cranberry sauce
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoon packed brown sugar
  • 1 teaspoon minced garlic
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water

For Serving

  • 1 tablespoon diced green onion for garnish if desired
  • Remainder of jar Silver Spring Foods Cranberry Horseradish for dipping


  • Spray Slow Cooker with cooking spray
  • Whisk together all the sauce ingredients EXCEPT the cornstarch and water.
  • For chicken, use a sharp knife to cut through two wing joints, discard wing tips.
  • Salt and pepper the chicken wings and place them in the prepared slow cooker.
  • Pour tangy cranberry mixture over top.
  • Cook on low for 3 - 4 hours.
  • Before serving, remove wings from the slow cooker and place them on a baking sheet.
  • Preheat broiler.
  • Transfer cooking juices to a skillet, skim any fat.
  • Bring juices to a boil, cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices.
  • Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  • Broil wings until lightly browned, 2-3 minutes.
  • Brush with glaze and put back in the oven for 1-2 minutes.
  • Garnish with green onion if desired.
  • Serve with remaining Cranberry Horseradish for dipping.
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