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1
Preheat the broiler to high with an oven rack set about 4 inches from the heat source.
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2
Remove the tips of the wings and discard or save for making stock.
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3
Use kitchen shears or a knife to separate the wings at the joint.
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4
Toss the chicken wings and vegetable oil on a baking sheet until well coated.
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5
Sprinkle with salt and a few grinds of pepper.
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6
Broil the wings until the skin starts to crisp and brown, about 12 minutes.
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7
Remove the pan from the oven and flip the wings over.
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8
Broil the other side until crisp and golden brown, about 8 minutes more.
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9
Meanwhile, put the cranberries in a food processor and pulse until you have small pieces.
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10
Add them to a medium skillet with the sweet chili sauce and 3/4 cup water.
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11
Add all of the scallion whites and 2 of the scallion greens.
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12
Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes.
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13
Strain into a medium bowl, pressing to get as much liquid through as possible.
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14
Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
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15
Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done.
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16
Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes.
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17
Check the wings every minute at this stage to ensure the glaze does not burn.
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18
If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
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19
Sprinkle the remaining scallion greens over the top of the wings.
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20
Serve while hot.
