Brush 2 baking sheets with olive oil, place in the upper and lower thirds of the oven and preheat to 450˚. Toss the wings in a large bowl with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Divide the wings between the hot baking sheets; use tongs to space them out as much as possible. Roast, switching the pans halfway through, until the wings are crisp and golden, about 30 minutes.
Meanwhile, combine the cider, 1/3 cup vinegar and the Worcestershire sauce in a small saucepan. Bring to a simmer over high heat, then lower the heat to medium and cook until reduced to 1/2 cup, about 12 minutes. Whisk in the butter.
Once the wings are done, combine all the wings on one baking sheet and turn on the broiler. Brush the wings with about one-quarter of the cider sauce and broil until glazed, 1 to 2 minutes. Flip and broil 1 more minute. Transfer to a large bowl and toss with the remaining cider sauce.
Toss the apples, celery and leaves, half of the scallions, the olive oil and the remaining 2 teaspoons vinegar in a bowl; season with salt and pepper. Divide the salad and wings among plates; top with the remaining scallions.