Are you looking for the ultimate chicken wing recipe for your next game day, party, or casual get-together? A wing that is unbelievably crispy on the outside, juicy on the inside, and coated in the most incredible sticky, sweet, and tangy glaze? These amazing, from-scratch Cider-Glazed Chicken Wings are that perfect recipe. They’re baked, not fried, but we’ll show you the simple but brilliant secrets to a shatteringly crisp skin every single time.
This isn’t just a recipe; it’s your new playbook for legendary party food. We’ll show you how to build a deep, complex flavor with a simple, homemade apple cider glaze that is the perfect balance of sweet, tangy, and savory. Served with a cool, crisp, and refreshing apple and celery salad to cut through the richness, this is a show-stopping appetizer that is guaranteed to be the first thing to disappear.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Game Day Appetizer
What makes these Cider-Glazed Chicken Wings so spectacularly delicious is the foolproof method for achieving an ultra-crispy skin in the oven, and the addictive, perfectly balanced glaze. The secret to the crispy skin lies in a few simple tricks: a dry spice rub, a very hot oven, and preheated baking sheets. The glaze is a masterpiece of fall flavor—a simple reduction of sweet apple cider, tangy apple cider vinegar, and savory Worcestershire sauce, all enriched with a swirl of butter. A final, quick trip under the broiler makes the wings beautifully caramelized, sticky, and completely irresistible.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 (as an appetizer) |
The Essential Ingredients for the Best Baked Wings
This recipe uses a handful of high-impact ingredients to create its signature sweet, tangy, and smoky flavor.
- The Chicken Wings:
- Split Wings: For the easiest preparation and eating, it is best to buy wings that are already split into the drumette and the wingette (or “flat”). These are often sold as “party wings.”
- The Crispy Skin Secrets:
- Hot Smoked Paprika: The spice rub is simple but powerful. Using a hot smoked paprika not only adds a beautiful, deep red color to the wings but also provides a wonderful, smoky flavor and a gentle background heat.
- The Sweet & Tangy Cider Glaze:
- Apple Cider: It is crucial to use 100% pure apple cider (the unfiltered, opaque kind), not apple juice. Its concentrated, complex apple flavor is the heart of the glaze.
- Apple Cider Vinegar: A generous amount of tangy apple cider vinegar is essential for balancing the sweetness of the cider and creating a mouthwatering, sweet-and-sour flavor profile.
- Cold Butter: Whisking in a tablespoon of cold, cubed butter at the very end of making the sauce is a classic French technique called monter au beurre. It is the secret that makes the glaze beautifully glossy, emulsified, and velvety-smooth.
- The Crisp Apple Salad: A simple, no-cook salad of thinly sliced apples, celery, and scallions tossed in a light vinaigrette provides the perfect, cool, and crunchy counterpoint to the rich, sticky wings.
Step-by-Step to the Crispiest Baked Wings
This recipe is a rewarding project. Follow these detailed steps for a perfect, show-stopping result.
Step 1: The Secret to Crispy Baked Wings
Step 1: First, place two large, rimmed baking sheets in the upper and lower thirds of your oven and preheat the oven to a very hot 450°F (232°C).
Pro Tip: Placing the wings on preheated baking sheets gives them an initial, powerful blast of heat, similar to a sear, which is a key secret to rendering the fat and starting the crisping process immediately.
Step 2: In a large bowl, toss the 2 1/2 pounds of split chicken wings with the 1 tablespoon of hot smoked paprika, 1/2 teaspoon of kosher salt, and a few grinds of fresh black pepper.
Step 3: Carefully remove the hot baking sheets from the oven. Brush them with olive oil. Divide the seasoned wings between the two hot baking sheets, using tongs to space them out in a single layer as much as possible.
Pro Tip: Do not overcrowd the pans! Leaving space between each wing is crucial. If the wings are too close together, they will steam instead of roast, and you will end up with a soggy skin.
Step 4: Roast for about 30 minutes, switching the pans from the top to the bottom rack about halfway through, until the wings are cooked through, deeply golden brown, and very crisp.
Part 2: The Sweet & Tangy Cider Glaze
While the wings are roasting, you can prepare the simple and delicious glaze.
Step 1: In a small saucepan, combine the 1 cup of apple cider, the 1/3 cup of apple cider vinegar, and the 2 tablespoons of Worcestershire sauce.
Step 2: Bring the mixture to a simmer over high heat. Then, lower the heat to medium and let the sauce continue to cook and reduce for about 12 minutes, until it has thickened into a syrupy consistency and has reduced to about 1/2 cup.
Step 3: Whisk in the 1 tablespoon of cold, cubed butter until it has completely melted and the glaze is smooth and glossy.
Part 3: Glaze, Broil, and Toss to Perfection
Step 1: Once the wings are done roasting, carefully combine all the crispy wings onto one single baking sheet. Turn on your oven’s broiler.
Step 2: Use a pastry brush to brush the wings with about one-quarter of your prepared cider glaze.
Step 3: Place the wings under the broiler until the glaze is bubbly and beautifully caramelized. This will happen very quickly, so watch them like a hawk! It will only take about 1 to 2 minutes.
Step 4: Flip the wings over, brush with a little more glaze, and broil for 1 more minute.
Step 5: Transfer the hot, broiled wings to a large bowl and toss them with the remaining cider sauce until they are all beautifully and evenly coated.
Part 4: The Crisp & Refreshing Apple Salad
In a medium bowl, toss together the 2 thinly sliced apples, the 4 thinly sliced stalks of celery and their leaves, and half of the sliced scallions. Drizzle with the 1 tablespoon of olive oil and the remaining 2 teaspoons of apple cider vinegar. Season the salad with salt and pepper.
Divide the salad and the sticky, glazed wings among your serving plates and top everything with the remaining sliced scallions.
The Best Crispy & Sticky Cider-Glazed Chicken Wings
A fall-inspired recipe for crispy, baked chicken wings with a sweet and tangy apple cider glaze, served with a fresh apple salad. The chicken wings are seasoned with hot smoked paprika and roasted at a high temperature until golden and crisp. A glaze is made by reducing apple cider, cider vinegar, and Worcestershire sauce on the stovetop. The roasted wings are then brushed with the glaze and finished under the broiler. The dish is served with a crisp, refreshing salad of thinly sliced apples, celery, and scallions.
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
Instructions
- Preheat the oven to 450°F. Brush two baking sheets with olive oil and place them in the oven to preheat.
- In a large bowl, toss the chicken wings with the paprika, 1/2 teaspoon of salt, and a few grinds of pepper.
- Carefully divide the seasoned wings between the hot baking sheets in a single layer. Roast for about 30 minutes, switching the pans’ positions halfway through, until the wings are crisp and golden.
- Make the Glaze: While the wings are roasting, combine the apple cider, 1/3 cup of the vinegar, and the Worcestershire sauce in a small saucepan. Bring to a simmer over high heat, then cook at a medium heat for about 12 minutes, until the mixture has reduced to about 1/2 cup. Whisk in the butter.
- Glaze the Wings: Once the wings are done roasting, combine all of them onto one baking sheet. Turn on the broiler.
- Brush the wings with about one-quarter of the cider sauce and broil for 1 to 2 minutes until glazed. Flip the wings, brush with more sauce, and broil for 1 more minute.
- Transfer the wings to a large bowl and toss with the remaining cider sauce.
- Make the Salad and Serve: In a bowl, toss the sliced apples, celery and its leaves, half of the scallions, 1 tablespoon of olive oil, and the remaining 2 teaspoons of vinegar. Season with salt and pepper.
- Divide the salad and wings among plates and top with the remaining scallions.
Notes
- Preheating the oiled baking sheets before adding the wings is a key technique that helps to make them extra crispy without frying.
- The final step of broiling the wings with the glaze creates a sticky, caramelized coating.
- The crisp, fresh apple and celery salad provides a refreshing contrast to the rich, glazed wings.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast game day preparation, you can make the entire cider glaze up to 5 days in advance and store it in an airtight container in the refrigerator. You can also slice all your vegetables for the salad a day in advance.
- Storage: Store any leftover wings and salad in separate, airtight containers in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the chicken wings and bring back some of their original crispiness is in an air fryer at 375°F (190°C) for just 5-7 minutes. You can also place them on a baking sheet in a hot 400°F (200°C) oven for about 10-15 minutes.
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Creative Recipe Variations
- Make it a Spicy Cider Glaze: For a delicious, spicy-sweet flavor, you can whisk 1 to 2 teaspoons of your favorite hot sauce (like sriracha) or a generous pinch of cayenne pepper into your cider glaze as it is reducing.
- Use a Different Protein: This same fantastic glaze and baking method is absolutely wonderful with chicken drumsticks or even bone-in, skin-on chicken thighs. You will just need to increase the initial roasting time accordingly.
- Add Some Cheese and Nuts to the Salad: For an even more substantial and flavorful salad, you can add about 1/2 cup of crumbled blue cheese or feta cheese and 1/2 cup of toasted, chopped walnuts or pecans to the apple and celery mixture.
Enjoy The Ultimate Game Day Wings!
You’ve just created a truly special appetizer that is a perfect harmony of sweet, tangy, savory, and smoky flavors. These Cider-Glazed Chicken Wings are a testament to the power of a few simple techniques to create a truly spectacular, restaurant-quality result at home. It’s a rewarding and deeply satisfying recipe that is sure to become your new go-to for game days and parties.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, crispy, baked chicken wing!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to getting super crispy, baked chicken wings?
This recipe uses three main secrets! First, be sure to pat your raw wings completely dry with a paper towel. Second, roast them at a very high temperature (450°F). And third, place them on baking sheets that have been preheated in that hot oven. This combination is the key that renders out the fat from under the skin and allows it to become wonderfully golden brown and crispy.
Q2: Can I make these chicken wings in an air fryer?
Yes, an air fryer is a fantastic tool for making crispy chicken wings! Simply season the wings as directed. Place them in a single layer in your air fryer basket and cook at 400°F (200°C) for about 18-20 minutes, flipping them halfway through. Once they are crispy and cooked, you can toss them with the prepared cider glaze.
Q3: Can I make the glaze ahead of time?
Yes, absolutely! The apple cider glaze is a perfect make-ahead component. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to 1 week. Simply reheat it gently in a saucepan or in the microwave before you use it.
Q4: What are the best apples to use for the salad?
For the salad, you want a very crisp and crunchy apple that will not turn brown too quickly. A sweet-tart variety like a Honeycrisp, a Gala, a Fuji, or a Pink Lady would all be fantastic choices.
Q5: What is the difference between apple cider and apple juice?
Apple cider is typically raw, unfiltered, and unsweetened apple juice. It is opaque and has a much more robust, complex, and authentic apple flavor. Apple juice is filtered to be clear and is often much sweeter. For the best, most complex, and tangy flavor in your glaze, it is highly recommended to use 100% pure apple cider.