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Appetizers · Snacks · Dinner

Hot Honey Apple Cider Chicken Wings with Spiced Pecans

Crispy oven-baked chicken wings tossed in a sticky, sweet-heat apple cider hot honey glaze, then finished with cinnamon-cayenne pecans and crisp apple slices. The ultimate fall game-day and Halloween party appetizer, no deep fryer required.

Recipe by Flavor Folio

Serves
4
Prep
15 min
Cook
50 min
Total
65 min
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Glossy hot honey glazed chicken wings with chili flakes, chopped pecans and crisp apple slices in a wooden bowl
Photo: "Hot Bourbon Honey Glazed Chicken Wings, Spiced Pecans and NC Apple" by City Foodsters (https://www.flickr.com/people/89060048@N03), licensed CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/), via Wikimedia Commons: https://commons.wikimedia.org/wiki/File:Hot_Bourbon_Honey_Glazed_Chicken_Wings,_Spiced_Pecans_and_NC_Apple_(15815316708).jpg. Resized.

Ingredients

Serves 4

  • 3 lb chicken wingssplit into flats and drumettes, tips removed, patted very dry
  • 1 tbsp baking powderaluminum-free; not baking soda
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups apple ciderfresh, unfiltered (not apple cider vinegar)
  • 1/3 cup honey
  • 1 tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakesuse 1/2 tsp for milder heat
  • 2 tsp cayenne pepper hot saucesuch as Frank's RedHot
  • 2 tbsp unsalted butterfor the glaze
  • 1 tbsp bourbonoptional
  • 1/2 cup pecan halvescoarsely chopped
  • 1 tsp unsalted butterfor the pecans
  • 1 tsp light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 1 crisp applesuch as Honeycrisp, cored and thinly sliced just before serving
  • 1 tbsp fresh parsley or chivesfinely chopped
  • flaky sea saltto finish

The method

  1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil, set a wire rack on top and lightly oil the rack. Pat the wings very dry with paper towels; dry skin is what makes them crisp.

    5 min

  2. In a large bowl, stir together the baking powder, kosher salt, smoked paprika, garlic powder and black pepper. Add the wings and toss until every piece is lightly and evenly coated. Arrange skin-side up on the rack in a single layer, not touching.

    5 min

  3. Bake the wings for 25 minutes.

    25 min

  4. While the wings bake, make the glaze: bring the apple cider to a boil in a small saucepan over medium-high heat and cook until reduced to about 1/3 cup and slightly syrupy, 15 to 18 minutes.

    17 min

  5. Stir the honey, apple cider vinegar, red pepper flakes and hot sauce into the reduced cider and simmer for 3 minutes, until the glaze coats the back of a spoon. Remove from the heat and whisk in the 2 tablespoons butter and the bourbon, if using. Keep warm.

    4 min

  6. For the spiced pecans, melt the 1 teaspoon butter in a small skillet over medium heat. Add the pecans, brown sugar, cinnamon, cayenne and a pinch of kosher salt and toast, stirring often, for 3 to 4 minutes, until fragrant and lightly glazed. Tip onto a plate to cool and crisp.

    4 min

  7. Flip the wings and bake for 20 to 25 minutes more, until deeply golden, crackly-crisp and at least 175°F (80°C) at the thickest part.

    22 min

  8. Transfer the hot wings to a large clean bowl, pour over the warm glaze and toss to coat. For an extra-sticky, lacquered finish, return them to the rack and broil for 1 to 2 minutes, watching closely so the honey doesn't burn.

    3 min

  9. Pile the wings on a platter. Scatter over the spiced pecans, apple slices, parsley or chives and a pinch of flaky salt. Serve right away with plenty of napkins.

    2 min

Timings are a guide. Use the instruction and your own judgment as you cook.

Why these work

Baking powder dries and blisters the chicken skin, so oven-baked wings come out shatteringly crisp without a deep fryer. Reducing fresh apple cider concentrates it into a tangy, fruity syrup that gives the hot honey glaze real fall flavor instead of plain sweetness, and the crunchy spiced pecans and cold apple slices make every bite sweet, spicy, salty and fresh at once.

Make ahead for game day

  • Glaze: Make up to 5 days ahead and refrigerate. Rewarm gently until pourable before tossing.
  • Pecans: Toast up to 3 days ahead and store airtight at room temperature.
  • Wings: Coat with the baking powder mix and refrigerate uncovered on the rack up to 24 hours ahead; the skin dries further and gets even crispier.
  • Slice the apple right before serving so it stays bright and crisp.

Air fryer

Cook the coated wings in a single layer at 380°F for 12 minutes, flip, then 400°F for 8 to 10 minutes more until crisp. Work in batches and toss everything in the glaze at the end.

Turn the heat up or down

For milder wings, use 1/2 teaspoon red pepper flakes and skip the cayenne in the pecans. For true swicy heat, add 1 extra teaspoon hot sauce or a spoonful of chili crisp to the glaze.

Serving ideas

Double the recipe for a Halloween party or tailgate spread, and serve with celery sticks, a creamy blue cheese or ranch dip and a cold glass of cider.

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