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 .

Crispy & Sticky Cider-Glazed Chicken Wings

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/cider-glazed-chicken-wings/

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