Is there a sweet coolness in the air at your house yet? Not here either! It looks like we have another week of heat, and then some nice autumn weather is dropping by, and I hope it is here for the season! But I decided I am ready for some fall flavors now, so I made these Cranberry Pecan Chicken Wings for today, as we are celebrating Game Day Wings!
These wings are so easy to make, and they taste great right from the oven, or cold from the fridge. I also made a little cranberry dipping sauce to accompany the wings. I hope you enjoy them! 
Cranberry Pecan Chicken Wings
(makes 1 dozen wings)
(printable recipe at end of page)
1 14 ounce can Jellied Cranberry Sauce
12 raw Chicken Wings
2 ounces Sour Cream
2 ounces Cream Cheese, softened
1/4 teaspoon Pumpkin Pie Spice
1 cup chopped pecan pieces 
Open can of cranberry sauce. Split the can into 3 large separate bowls placing 7 ounces in 1 bowl, and 3 1/2 ounces each in the other 2 bowls. Use a spatula or spoon to mix the cranberry sauce in each bowl until it is smooth. Set the bowls aside.
Wash the chicken wings, and then place them on a baking sheet. I used parchment paper under the wings, but it is not necessary. It just makes the baking sheet easier to clean. Using a pastry brush, brush each wing with the cranberry sauce. Use the cranberry sauce from one of the 3 1/2 ounce bowls. Make note of which bowl you are using to brush on the sauce to raw meat to avoid cross contamination.
When you are done, do it again. Place wings in oven and bake at 350 degrees for approximately 40 minutes. Open the oven and brush the wings again, if you would like, while they are baking.
In the bowl with the 7 ounces of cranberry sauce, add the cream cheese and sour cream. Stir in pumpkin pie spice and refrigerate.
Once wings are done, toss wings into the remaining bowl of sauce. Mix.
Chop the pecans into small pieces.
Roll the chicken wings in the nuts.
Serve with a small dish of the cranberry pumpkin pie spice mix. Enjoy!
Thank you fro stopping by today and celebrating Game Day Wings with us! Here are more yummy Chicken Wing recipes from my blogging friends. Check them out!
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- 1 14 ounce can Jellied Cranberry Sauce
- 12 raw Chicken Wings
- 2 ounces Sour Cream
- 2 ounces Cream Cheese, softened
- 1/4 teaspoon Pumpkin Pie Spice
- 1 cup chopped pecan pieces
- Open can of cranberry sauce. Split the can into 3 large separate bowls placing 7 ounces in 1 bowl, and 3 1/2 ounces in the other 2 bowls. Use a spatula or spoon to mix the cranberry sauce in each bowl until it is smooth. Set the bowls aside.
- Wash the chicken wings, and then place them on a baking sheet. I used parchment paper under the wings, but it is not necessary. It just makes the baking sheet easier to clean. Using a pastry brush, brush each wing with the cranberry sauce. Use the cranberry sauce from one of the 3 1/2 ounce bowl. Make note of which bowl you are using to brush on the sauce to raw meat to avoid cross contamination.
- When you are done, do it again. Place wings in oven and bake at 350 degrees for approximately 40 minutes. Open the oven and brush the wings again, if you would like, while they are baking.
- In the bowl with the 7 ounces of the cranberry sauce, add the cream cheese and sour cream. Stir in pumpkin pie spice and refrigerate.
- Once wings are done, toss the wings into the remaining bowl of 3 1/2 ounce of sauce. Mix.
- Chop the pecans into small pieces.
- Roll the chicken wings in the nuts.
- Serve with a small dish of the cranberry pumpkin pie spice mix.
gameday, chicken wings, cranberry glaze, pecans, appetizer, gameday food
snacks, wings, gameday
