Bold and Spicy Chicken With Cranberry Glaze

Ingredients:
1/3 c. frozen cranberry juice cocktail concentrate, thawed
3 T. prepared yellow mustard
2 T. brown sugar
2-3 t. Tabasco
1 t. Worcestershire sauce
6 whole chicken wings or 4 chicken breast halves

Directions For Wings:
Preheat broiler with oven rack 5-6 inches from the heating element. Line a baking sheet with foil and coat with nonstick spray.
Whisk together concentrate, mustard, brown sugar, Tabasco, and Worcestershire in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5-8 minutes.
Cut tips from chicken wings and discard. Cut each wing in half at the joint to make 2 pieces.
Season chicken with salt and pepper, place on prepared baking sheet, and broil 10 minutes on one side. Flip chicken and baste with cranberry glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instant read thermometer inserted into the thickest part of the wing meat registers 160.

Directions For Chicken Breast:
Season chicken with salt and pepper, place on prepared baking sheet and broil 6 minutes.
Flip chicken and baste with glaze. Broil 4 minutes, flip again and baste. Broil until chicken begins to brown, about 3 minutes. Chicken is done when cooked through and the temperature is 160.

Makes 4 chicken breast or 4 servings of wings. Total time 30 minutes.

Verdict:
I used the boneless skinless chicken breasts when I made this. Both Blake and I really liked it. It was spicy so the kids were a little less inclined to eat it. Laney did eat a couple of bites though.