- 2lb chicken wings
- 16 oz Silver Spring Cranberry Horseradish
- 1/2cup hickory smoke barbecue sauce
- 1/3 cup chopped onion
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
In large bowl, mix remaining ingredients including Silver Spring Cranberry Horseradish. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
Heat oven to 375°F. Line 15x10x1-inch pan with foil; lightly spray foil with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan.
Bake 50 to 60 minutes or until well browned. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce halfway through baking.
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