When Chef Jon first presented his recipe to me for this week, I immediately thought it was original and timely; the former because I’ve never thought of apple cider and chicken wings together, and the latter because the recipe coincides well with the end of October.
Chef’s Spiced Apple Cider Wings speak for themselves, folks. In fact, he only provided a few comments for this dish. “This recipe is kind of a two-in-one bonus, ” he said. “You can first make a warm fall cocktail to drink while you are preparing this one. Feel free to also make it sweeter or spicier to suit your taste buds.”
Have fun with this one, ladies and gentleman. Enjoy!
- 2 each 64-ounce Bottles Apple Cider
- ½ cup Orange Juice
- 4 each Cinnamon Sticks, Broken in Half
- 2 tbsp Dark Brown Sugar
- 2 tbsp Lemon Juice (two each)
- 1 tbsp Lime Juice (one each)
- 4 each Whole Cloves
- ¼ tsp ground Allspice
- 1 ½ cup of Kentucky’s Finest Bourbon
- 4 lbs Chicken Wings (24-30 pieces)
- ¼ cup Honey
- 1 tsp crushed red chili flakes
Combine cider, orange juice, cinnamon sticks, sugar, lemon juice, lime juice, cloves and allspice in a large pot. Bring to a boil over high heat. Reduce heat to medium and simmer 30 minutes. Strain cider and discard spices. Stir in bourbon and serve hot. Makes about 3 quarts cider.
Now take one-fourth of the cider, let it cool completely and place in a one gallon zip lock bag with the chicken wings. Add salt and pepper to flavor. Let marinade for two hours or more if time allows.
Next, put another ¼ of the cider in a sauce pot on the hottest part of your grill along with the honey and chili flakes. Reduce to a syrup-like consistency. This will be your glaze for the wings. Once wings are finished marinating, place them on the grill and cook until juices are clear and no pink is seen, or to a temperature of 165 degrees.
Remove from grill and toss wings with glaze.