The subtle sweetness of Angry Orchard Crisp complements the sweetness in the Thai sauce, and also contrasts against the spice in these crispy chicken wings for a delicious, well-balanced dish.
Serving Size: 12 Wings
Cook Time: 45 Minutes
Preheat oven to 425F. In a large bowl, toss chicken wings with baking powder, salt and pepper until evenly coated. Place in oven and cook until crisp and golden- about 35-40 minutes.
In a clean large mixing bowl, combine chili sauce, cider and sriracha. Whisk until combined and set aside until ready to use.
Toss cooked wings with the glaze and top with chopped cilantro. Serve immediately.Print Recipe