Categories: Meals

Ingredients

• 1 tbsp. olive oil, plus more for the pans
• 2 1/2 lbs. split chicken wings
• 1 tbsp. hot smoked paprika
• Kosher salt and black pepper
• 1 cup apple cider
• 1/3 cup plus 2 tsp apple cider vinegar
• 2 tbsp. Worcestershire
• 1 tbsp. 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

1. Brush 2 baking sheets with olive oil, place in the upper and lower thirds to the oven and preheat to 450. Toss the wings in a large bowl with the paprika, 1/2 tsp salt and black 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.

2. Meanwhile, combine the cider, 1/3 cup vinegar, and the Worcestershire 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.

3. 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.

4. Toss the apples, celery and leaves, half of the scallions, the olive oil and the remaining 2 tsp vinegar in a bowl; season with salt and pepper. Divide the salad and wings among plates; top with the remaining scallions.

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