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Cranberry Tarragon Chicken Wings

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These wings were a hit when Chef Don Davis made them for the kitchen staff of Hotel Mead and Conference Center in Wisconsin Rapids, Wisconsin, where he is head chef and kitchen manager. “Everyone was going crazy for them,” he recalls. He loves the “sweet, very deep flavor.”

The tricky part is not overcooking the sauce. “The sugars make it more temperamental,” Davis points out. His advice? “Keep it on low, keep it saucy,” he says, meaning keep the sauce over low heat until you’re ready to use it. If the sauce cooks too fast or gets too hot, “it’ll seize up and get like candy on you,” he warns. The sauce also needs to be used right away, otherwise it’ll turn gooey.

Cranberry tarragon chicken wings
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