Cider-Glazed Chicken Wings with Apple Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 33 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 195 milligrams
- Sodium
- 557 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
- Sugar
- 16 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 tablespoon extra-virgin olive oil, plus more for the pans
2 1/2 pounds split chicken wings
1 tablespoon hot smoked paprika
Kosher salt and freshly ground pepper
1 cup apple cider
1/3 cup plus 2 teaspoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon cold unsalted butter, cut into pieces
2 small apples (1 red, 1 green), thinly sliced
4 stalks celery, thinly sliced, plus 1/2 cup celery leaves
3 scallions, thinly sliced
Directions
- 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.