Hot Apple Cider Chicken Wings

I know, I know, four days into this challenge and I’m on my second chicken wing recipe already. I know. But what can I say? I love eating chicken wings! And they’re the only bone-in chicken meat that Ian doesn’t grumble at least a little about. These ones are perfect for autumn, not only because of the apple cider and fresh apples used in their creation, but also because they’re warming, from the inside out. Just make sure you have a window open in or near your kitchen when you sear the wings, or you’ll make tear gas. The first time I made these, thankfully, we didn’t have the baby yet, because I sent both Ian and myself out of the kitchen with tears streaming from our eyes.

They’re not much to look at, because I haven’t had occasion to photograph them since we upgraded our computer, but don’t let that deceive you — they are delicious!

ciderwings

Hot Apple Cider Chicken Wings

  • 10-12 large chicken wings, halved
  • salt & pepper
  • 2 tbsp. olive oil
  • 1 tbsp. cayenne powder
  • 1 tbsp. cinnamon
  • 1 tbsp. butter
  • 1/4 c. brown sugar
  • 2 tbsp. maple syrup
  • 2 apples (peeled and chopped)
  • 4 shallots, chopped
  • 1 c. apple cider
  • 2 tsp. balsamic or black vinegar

Heat olive oil in a skillet. Sprinkle wings on both sides with salt, pepper and a little bit of cayenne. Sear until skin is crisped and remove to a bowl; make sure your kitchen is well-ventilated, because the air got a little hostile in ours! Add the butter to the pan, along with the shallots. When the shallots begin to soften, add cayenne, cinnamon, brown sugar, maple syrup, cider, apples and vinegar. Cook down until apples are completely softened, adding more cider if necessary, and then return the wings to the pan and cover them with the sauce. Finish the wings in the sauce and serve hot.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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