- Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
- Place the wings, oil, sage, pepper, salt and paprika in a bowl and toss to coat. Arrange wings on the baking sheet. Bake 30-35 minutes, or until cooked through.
- While the wings cook, make dip by placing jellied cranberry sauce, juice, ginger and soy sauce in a pot. Bring to a gentle simmer and whisk until the sauce is melted and well blended with the other ingredients. Reserve dip on low heat.
- When cooked, arrange the wings on a platter; serve the cranberry mixture in a bowl alongside for dipping.
Note: Chicken wingettes, the middle part of the wing, and drumettes, the meatier portion, are available in our meat department. Dried sage leaves are available in our bottled herb and spice aisle. It's made from crumbled sage leaves; don’t confuse it with powder-like ground sage. If you don’t have coarse salt, use fine-grained salt, to taste.
Recipe Options: If you prefer a sweeter taste, use Asian-style plum sauce in the dip instead of cranberry jelly. Try using the flavouring for the wings to flavour appetizer-sized chicken skewers. To do so, slice three to four boneless chicken breasts into thin, long strips and place in a bowl. Add the flavourings called for in the wing recipe and toss to coat. Thread each strip on the end of a small wooden skewer and set in a single layer on a parchment-lined tray. Bake 20 minutes in 350 degrees F, or until cooked through. Arrange on a platter with the hot cranberry dip alongside.