We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Maple & Barbecue-Glazed Chicken Wings
with Sweet Potato Wedges & Coleslaw
Customer Favorite
-
Time45 min
-
Servings2
-
NutritionEst. 840 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
-
1½ lbs Chicken Wings
- 2 Scallions
- 6 oz Carrots
- 1 lb Sweet Potatoes
- ½ lb Cabbage
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered