Description
Imagine crispy chicken wings coated in a sticky, sweet-tangy glaze that screams autumn, paired with a crunchy apple salad that’s fresh and zesty. Sounds like the perfect meal, right? Whether you’re cheering at a game night or just want a fun dinner, Cider-Glazed Chicken Wings with Apple Salad is your ticket to happy taste buds
Ingredients
Let’s break down the ingredients for 4 servings. Each one plays a big role, and I’ll share why they matter plus easy swaps for flexibility.
For the Wings
- Chicken wings (2 1/2 pounds, split): The main event! Split wings (wingettes and drumettes) cook fast and get super crispy. More surface area means more crunch. Sub: Boneless chicken thighs work but need a bit longer to cook.
- Hot smoked paprika (1 tablespoon): Gives smoky flavor and a cool red color. It’s mildly spicy but not too hot. Sub: Regular paprika with a pinch of cayenne for heat.
- Kosher salt (1/2 teaspoon) and black pepper: Basics that make flavors pop. Salt crisps the skin; pepper adds zing. Adjust to your taste.
- Extra-virgin olive oil (1 tablespoon, plus more for pans): Helps wings get golden and prevents sticking. Sub: Avocado or vegetable oil.
- Apple cider (1 cup): The glaze’s star, adding sweet, appley goodness. Use real cider, not juice, for authentic flavor. Sub: Apple juice, but reduce vinegar slightly as it’s sweeter.
- Apple cider vinegar (1/3 cup): Brings tangy balance to the glaze. Sub: White wine vinegar or lemon juice.
- Worcestershire sauce (2 tablespoons): Adds savory, umami depth. Sub: Soy sauce or tamari for a similar kick.
- Unsalted butter (1 tablespoon, cold, cut into pieces): Makes the glaze smooth and rich. Sub: Vegan butter or skip for a lighter glaze.
For the Apple Salad
- Apples (2 small, 1 red like Gala, 1 green like Granny Smith): Red apples add sweetness, green ones bring tart crunch. They’re packed with fiber and vitamins. Sub: Any firm apple, like Honeycrisp.
- Celery (4 stalks, thinly sliced, plus 1/2 cup leaves): Crunchy and fresh, with leaves for a herby touch. Sub: Fennel for a slight licorice flavor.
- Scallions (3, thinly sliced): Mild onion flavor and a pop of green. Sub: Chives or soaked red onion.
- Extra-virgin olive oil (1 tablespoon): Light dressing for the salad. Sub: Any neutral oil.
- Apple cider vinegar (2 teaspoons): Ties the salad to the wings with tangy zip. Sub: Lemon juice.
These ingredients are easy to grab at any store, and many are already in your kitchen. The combo of protein, veggies, and fruit makes this a balanced, feel-good meal that’s still indulgent.
Instructions
- Prep the pans: Brush two baking sheets with olive oil and place them in the upper and lower thirds of the oven while it heats. Hot pans mean crispier wings. Tip: Parchment paper works for less cleanup, but oil is key for crunch.
- Season the wings: In a large bowl, toss 2 1/2 pounds wings with 1 tablespoon olive oil, 1 tablespoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Mix well to coat evenly. Tip: Pat wings dry with paper towels first for maximum crispiness.
- Roast the wings: Carefully pull out the hot baking sheets and spread wings evenly, using tongs to space them out. Roast for 30 minutes, switching pans from top to bottom halfway through for even cooking. Wings should be golden and crisp. Tip: Don’t overcrowd—space equals crunch!
- Make the glaze: In a small saucepan, combine 1 cup apple cider, 1/3 cup apple cider vinegar, and 2 tablespoons Worcestershire sauce. Bring to a simmer over high heat, then lower to medium and cook until reduced to 1/2 cup, about 12 minutes. Whisk in 1 tablespoon cold butter until smooth. Tip: Stir often to prevent burning; the glaze thickens as it cools.
- Broil for shine: Move all wings to one baking sheet. Turn on the broiler. Brush wings with about one-quarter of the glaze and broil 1-2 minutes until glossy. Flip, brush again, and broil 1 more minute. Tip: Watch closely—broilers can burn fast!
- Toss with glaze: Transfer wings to a large bowl and toss with the remaining glaze for sticky perfection. Tip: Use a big bowl to coat every wing evenly.