Prep 10 mins
Cook 45 mins
This recipe was given to me by a former patient's wife, Mrs. Feiger, many years ago. I was tired of making the same things for dinner and asked for a new idea. It is so simple but so delicious! Many people have asked for the recipe and were surprised at how simple it was. Please follow the directions exactly, because if you don't, the results will not be the same as mine! You can use any chicken parts that you like, but we love to use wings and serve them as an appetizer. Reheated, they taste great the next day, if not better (should you have any left!). Time does not include overnight marinading. Note: For less calories you can remove the skin from chicken parts and use low fat dressing. Also keep in mind that you are discarding a large part of the marinade, so those calories and fats are not consumed.
- 24 chicken wings, separated at the joints (tips saved for soup, etc.)
- 1 (15 ounce) canwhole cranberry sauce (can use jellied)
- 2 ounces Lipton Onion Soup Mix (one envelope)
- 16 ounces French dressing (original recipe called for 1890 Milani dressing, but is unavailable now)
- Mix cranberry sauce, soup mix and dressing together. You can break it up with your cleaned hand;it is much faster and better that way.
- Add chicken wings (or other chicken parts) and mix well together.
- Marinade overnight, mixing the chicken once or twice.
- Turn oven to 400 degrees.
- Spray cookie sheet/s with Pam or similar spray. Place chicken parts on it, making sure they don't touch each other. DO NOT POUR MARINADE OVER CHICKEN! If you do, you will get stewed chicken with a soupy consistency, not oven-fried!
- Bake at 400 degrees for one hour (check chicken after 45 minutes to make sure it doesn't burn. Depending on your oven, it may be ready after 45 minutes).
- Either discard the marinade or use it to make more chicken, but don't use it as is, since raw chicken was in it. You can try and cook it thoroughly, and perhaps use it for some sauce, but this chicken is intended to be eaten without additional sauce, especially the wings. Great finger-lickin' food!
Both hubby and I thought this was very good. Mine didn't get very crispy though. The flavor was good and I think I will make this again. I did add some garlic powder to the mix. It was very good the next day too!
Excellent flavor and very moist, fall off the bone chicken. I used drumsticks too and they were done in 45 minutes. We all ate more than we intended to, they were just so good. Next time I might add something for a little heat. Thanks so much. This recipe will be used over and over again.
This is the best chicken that we have eaten! I used drumbsticks and it came out crispy and soooo delicious! I was careful not to use any extra marinade, and I think that was important in "oven frying" the chicken and making it crisp. The taste was superb and the smell in the kitchen (and house) was wonderful! We will be making this over and over again! Your recipe rocks, Maggie! Thank you for sharing with us.