• Place wings in a zipper-style plastic bag.

For the Marinade/Sauce:

• In a large bowl, whisk together all ingredients, reserving half of the lime juice for later. Pour half of the marinade/sauce over the chicken wings. Squeeze extra air from the bag, seal and refrigerate the wings at least 1 hour and up to 4 hours. Flip the bag of wings over every ½ hour, if possible.
• Place the remaining marinade/sauce in a medium saucepan, cover and set aside.
• After the wings have marinated, preheat the oven to 400°F and adjust oven racks to middle-lower and middle-upper positions. Line two large, rimmed baking sheets with foil and spray the foil with nonstick cooking spray.
• Use tongs to transfer half the wings to each baking sheet. Be sure to leave at least 1-inch between each wing. (Discard the leftover marinade in the plastic bag.)
• Bake the wings at 400°F for 20 minutes then rotate and move the baking sheets from top to bottom and bottom to top. Bake an additional 20 minutes.
• Meanwhile, bring the reserved marinade/sauce to a boil over medium-high heat, stirring often. Reduce the temperature to low and simmer until the sauce thickens. When it is the desired thickness, remove from the heat.
• When chicken is cooked through, turn off the oven and remove the wings from the oven. Brush (baste) the wings with extra sauce. Be sure to keep the basting sauce separate from the serving sauce. Return the basted wings to the oven for 5-10 minutes.
• Serve the wings drizzled with remaining half of the lime juice with a side of the reduced Cranberry Sauce.
• Enjoy!