Cranberry braised chicken wings

01. November 2013

Duromatic: For 6 - 8 persons

Preparation time: 5 minutes
Cooking time: 20 minutes


  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 8 Chicken wings
  • Salt and Pepper, to taste
  • 1 cup dry cranberries
  • 1 medium onion, roughly sliced
  • 1 bunch fresh thyme
  • 1 cup shelled walnuts
  • 1 cup fresh orange juice (or prepared juice with no added sugar)


In the pre-heated pressure cooker Duromatic, on high heat without the pressure cooking lid, melt the butter and swirl the olive oil. Brown the chicken wings on both sides adding salt and pepper to taste. Remove the wings briefly from the Duromatic and to the empty pressure cooker the onion and bundle of thyme. Next, add the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of Thyme. Pour over the orange juice over the meat.

Close and lock the Duromatic. Turn the heat up high and when the cooker reaches pressure, lower the heat and count 11 minutes cooking time at high pressure.

When time is up, release pressure using the Natural method - move the Duromatic to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 15 minutes).

Remove the thyme bundle and carefully remove the wings to a serving dish (they may be so tender they could fall apart). Slide the serving dish in the oven (under the broiler) for about 5 minutes or until the wings are sufficiently caramelized.

In the meantime, reduce the contents of the Duromatic to about half.

Pour the cooking liquid over the wings and serve.

Cranberry braised chicken wings
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