Cider-Soy-Glazed Chicken Wings
If cider-soy-glazed chicken wings sound unusual, think of your favorite orange-chicken dish at your local Chinese restaurant and you’ll see how well fruit can pair with soy sauce. These wings are crisp, tangy, sweet, and salty, all at the same time.
Cider-Soy-Glazed Chicken Wings
Photo Credit : Amy TraversoIf cider-soy-glazed chicken wings sound unusual, think of your favorite orange-chicken dish at your local Chinese restaurant and you’ll see how well fruit can pair with soy sauce. These wings are crisp, tangy, sweet, and salty, all at the same time.
Yield:
6 to 8 servingsIngredients
3 1/2 pounds chicken wings, tips removed, drumettes and midsections separated
2 tablespoons vegetable oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
Vegetable oil spray for the baking sheet
1-1/2 cups sweet apple cider
1-1/2 tablespoons soy sauce
1 star-anise pod (optional; see “Note,” above)
4 scallions, green parts only, cut into 1/2-inch lengths
Garnish: sesame seeds
Instructions
Preheat your oven to 475° and set a rack to the middle position. Line a large baking sheet with foil and put it in the oven while it preheats. Meanwhile, in a medium-size bowl, toss the chicken wings with the oil, salt, and pepper.
When the oven is hot, remove the baking sheet, spray with vegetable spray, and arrange the wings on the foil, evenly spaced. Transfer to the oven and cook until the skin is browned and crisp, turning them halfway through, 40 to 45 minutes total.
Meanwhile, pour the cider and soy sauce into a large skillet over medium-high heat. Add the star anise (if using) and half the scallions and bring to a boil. Reduce the heat to a simmer and cook the mixture down until it has the consistency of maple syrup. Remove from the heat.
When the wings are cooked, use a spatula or slotted spoon to transfer them to the skillet with the glaze. Toss to coat. Transfer to a bowl, remove the star-anise pod, sprinkle with sesame seeds and the remaining scallions, and serve hot.
