Slow-Cooked Cranberry Hot Wings

• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup orange juice
• 1/4 cup Louisiana-style hot sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon packed brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons garlic powder
• 1 teaspoon dried minced onion
• 1 garlic clove, minced
• 5 pounds chicken wings (about 24 wings)
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 2 tablespoons cold water

1. Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours.
2. To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.
3. Transfer cooking juices to a skillet; skim 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.
4. Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

cranberry sauce, orange juice, hot sauce, soy sauce, honey, brown sugar, mustard, garlic, onion, garlic, chicken, salt, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/slow-cooked-cranberry-hot-wings/ (may not work)