Ingredients
- 5 pounds chicken wings, separated at joints, and wing tips reserved for stock
- 2 tablespoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1/3 cup olive oil
For the Apple Cider Barbecue Sauce:
- 3 tablespoons olive oil
- 1 1/2 cups small diced red onion
- 2 tablespoons sliced garlic
- 1 1/2 cups apple cider vinegar
- 3/4 cup light brown sugar
- 1 (12-ounce) bottle hard cider
- 2 (14.5-ounce) cans diced tomatoes
- 3 tablespoons tomato paste
- 4 teaspoons liquid smoke
- 3 teaspoons Worcestershire sauce
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bunch fresh sage
- Potato Salad, recipe follows
For the Apple Cider Barbecue Sauce:
Directions
Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the vinegar and brown sugar to the pan and bring to a boil. Continue to cook until the vinegar is reduced by about half, about 10 minutes. Add the hard cider and reduce by half, about 8 to 10 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 12 to 14 minutes. Remove from the heat, discard the sage, and puree using an immersion blender. Use immediately or store in an airtight plastic container in the refrigerator for up to 2 weeks. It will make about 4 cups of sauce.
Preheat the oven to broil and position a rack 6 to 8 inches from the broiler unit. Line 2 large baking sheets with aluminum foil.
Season the chicken with salt and pepper. Place chicken wings in a large bowl and add 2 1/2 cups of the Apple Cider Barbecue Sauce. Toss to coat. Divide the wings evenly among the 2 prepared baking sheets and place one baking sheet in the oven (or both if both baking sheets will fit on 1 rack) and broil until lightly caramelized, about 8 to 10 minutes. Remove from the oven, turn wings over and continue cooking until browned on the second side, 2 to 4 minutes longer. Stir once more to coat with any sauce on the pan and continue cooking until well caramelized and cooked through, 2 to 4 minutes longer. Repeat with the remaining baking sheet, if necessary. Allow wings to cool slightly before serving. Serve with remaining barbecue sauce on the side for guests to use, if desired and alongside the Potato Salad.
For the Potato Salad:
- 2 1/2 pounds boiling potatoes, such as red bliss, scrubbed well
- 6 slices crisp cooked bacon, crumbled
- 6 hard-boiled eggs, roughly chopped
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped celery
- 1 cup ranch dressing
- 2 tablespoons freshly chopped parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into quarters.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
Yield: about 2 quarts, 6 to 8 servings
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