Yield: Serves 8
Ingredients:
- 4 lbs. chicken wings
- 1 tbsp. hot paprika
- 2 tsp. smoked paprika
- 2 tsp. ground mustard
- To taste kosher salt and freshly ground black pepper
- Cooking spray
- 1 cup fresh apple cider
- 1/2 cup apple cider vinegar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- For serving celery sticks and apple slices.
Directions:
- Toss together wings, hot paprika, smoked paprika and ground mustard in a bowl. Season with salt and pepper. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat oven to 450 F, with the racks in the upper and middle positions. Heavily grease two large, rimmed baking sheets. Divide wings between baking sheets.
- Bake, rotating pans and turning wings halfway through, until cooked through, 35 to 40 minutes.
- Meanwhile, combine cider, vinegar and Worcestershire in a medium saucepan. Season with salt and pepper. Bring to a boil and then reduce to a simmer. Cook until reduced by half, 10 to 12 minutes. Remove from heat and stir in Dijon mustard.
- Transfer all of the wings to one tray and brush with 1/4 of the cider mixture.
- Switch oven to broil. Broil until starting to brown, 1 to 2 minutes. Flip wings and brush with another 1/4 of the cider mixture. Broil until starting to brown, 1 to 2 minutes.
- Transfer remaining cider mixture to a bowl. Add wings and toss to coat. Season with salt and pepper.
