Skip to main content

Apple Butter-Glazed Chicken Wings #AppleWeek

This post written by me on behalf of the sponsors of #AppleWeek. 
Prizes were donated for the giveaway. All opinions are my own.

#AppleWeek continues to celebrate the produce darling of the season: the apple! Carlee of Cooking with Carlee arranged this incredible event for you and wrangled a group of bloggers to celebrate all things apple. Apples, apples, and more apples. I've been wildly inspired by the sweets and savories...and we're going apple picking later this week. So, I will definitely be trying out a few new-to-me recipes.


Check out the prizes and enter the giveaway on my kick-off post.

Wednesday Recipes

Ingredients

Apple Butter makes more than you need
  • 6  apples, peeled, cored, and diced
  • 1/2 C vinegar (I used apple cider vinegar)
  • 3 C water
  • 1 C maple syrup
  • 2 T honey
  • 1 T ground cinnamon
  • 1 t ground cloves
  • 1 t ground nutmeg
  • 1 t ground cardamom
Wings
  • 3 pounds chicken wings, separated into drumettes and wings (tips discarded)
  • 1/4 C olive oil
  • freshly ground salt
  • freshly ground pepper
Apple Butter Glaze
  • 1/3 C apple butter
  • 2 T water
  • 2 T  vinegar (I used apple cider vinegar)
  • 1 T butter
  • 1 T garlic, peeled and minced
  • 1 t hot sauce (or more as needed, I used my Hatch Chile Hot Sauce)


Procedure

Apple Butter
Put apple pieces into wide thick-bottomed pot, add all ingredients, cover, bring to a boil, reduce heat to simmer, cook until pieces are soft, about 20 minutes. Remove cover and cook uncovered, stirring constantly to prevent burning and encourage evaporation. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth, about one hour.

Spoon the butter into sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter. You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

Wings
Preheat the oven to 450° F. Line baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.

Apple Butter Glaze
While the wings roast,whisk all of the glaze ingredients together in a medium saucepan. Bring to a boil and simmer for 2 to 3 minutes until slightly thickened. When the wings are done, add them to the sauce and toss to coat. Place the wings on serving platters and spoon any remaining sauce over the top. Add a couple grinds of salt and pepper over the top. Serve hot.

Comments

  1. These look delicious! Perfect for a fall tailgate!

    ReplyDelete
  2. I love anything wings! These sound delicious.

    ReplyDelete
  3. Very creative Cam...I wouldn't have thought to do this.

    ReplyDelete
  4. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas