Flap Over New England
Cranberry-Maple Glazed Chicken Wings with Toasted Pecans and Scallions
1 hour
Serves 4
AppetizerAmericanGluten-freeShellfish-freeSoy-free
Herb's take
Get your game face on, these wings bring a tart-sweet, woodsy punch thanks to a classic New England glaze. You’ll master a syrupy reduction and discover why toasting nuts is worth the (tiny) wait.
Equipment needed
- Wire rack
- Small skillet
- Saucepan
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- 02Pat the chicken wings very dry with paper towels. Mix baking powder, kosher salt, and black pepper in a large bowl, then toss wings until evenly coated.
- 03Arrange wings in a single layer on the rack. Roast for 40–45 minutes, flipping halfway, until golden and crisp.
- 04While the wings roast, heat a small skillet over medium and add the chopped pecans. Toast, stirring frequently, until fragrant and a shade darker, about 3 minutes. Immediately transfer to a bowl to cool.
- 05In a saucepan over medium heat, combine cranberry sauce, maple syrup, apple cider vinegar, and Dijon mustard. Simmer, stirring frequently, until glossy and thickened to a glaze consistency, 7–10 minutes.
- 06Whisk in the butter off heat until fully incorporated and the glaze is smooth.
- 07Transfer roasted wings to a large bowl. Pour the hot cranberry-maple glaze over and toss until every wing is lacquered.
- 08Arrange glazed wings on a platter. Scatter with toasted pecans and sliced scallions. Serve immediately.
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