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Maple & Barbecue-Glazed Chicken Wings
with Sweet Potato Wedges & Coleslaw
45 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 840 Cals/serving
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These crowd-pleasing chicken wings are twice-coated with an irresistible combo of barbecue sauce, vinegar, and spicy maple syrup. They’re rounded out by roasted sweet potato wedges and tangy carrot-cabbage coleslaw served on the side.
Get Cooking
fresh
ingredients
Title
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1½ lbs Chicken Wings
- 2 Scallions
- 6 oz Carrots
- 1 lb Sweet Potatoes
- ½ lb Cabbage
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2 Tbsps Spicy Maple Syrup
- 2 Tbsps Mayonnaise
- ¼ cup Barbecue Sauce
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Roast the chicken:
While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Line a separate sheet pan with aluminum foil. Place the seasoned chicken on the foil and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven. Reserving the foil-lined sheet pan, carefully transfer the roasted chicken to a large bowl.
3
Prepare the remaining ingredients & make the sauce:
While the chicken roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the barbecue sauce, spicy maple syrup, and half the vinegar.
4
Make the coleslaw:
While the chicken continues to roast, in a medium bowl, combine the sliced cabbage and white bottoms of the scallions, grated carrots, sugar, mayonnaise, and remaining vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Glaze the chicken & serve your dish:
Add half the sauce to the bowl of roasted chicken; toss to thoroughly coat. Reserving the bowl, return the wings to the foil-lined sheet pan; arrange in an even layer. Roast 5 minutes to set the glaze. Remove from the oven and carefully return to the bowl. Add the remaining sauce; toss to coat. Serve the glazed chicken with the roasted sweet potatoes and coleslaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare & roast the sweet potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Roast the chicken:
While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Line a separate sheet pan with aluminum foil. Place the seasoned chicken on the foil and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven. Reserving the foil-lined sheet pan, carefully transfer the roasted chicken to a large bowl.
3
Prepare the remaining ingredients & make the sauce:
While the chicken roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the barbecue sauce, spicy maple syrup, and half the vinegar.
4
Make the coleslaw:
While the chicken continues to roast, in a medium bowl, combine the sliced cabbage and white bottoms of the scallions, grated carrots, sugar, mayonnaise, and remaining vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Glaze the chicken & serve your dish:
Add half the sauce to the bowl of roasted chicken; toss to thoroughly coat. Reserving the bowl, return the wings to the foil-lined sheet pan; arrange in an even layer. Roast 5 minutes to set the glaze. Remove from the oven and carefully return to the bowl. Add the remaining sauce; toss to coat. Serve the glazed chicken with the roasted sweet potatoes and coleslaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!
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