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Crispy apple wings with fresh horseradish and curly parsley

Crispy apple wings with fresh horseradish and curly parsley
Anne Cusack / Los Angeles Times

In the backyard under the tangerine tree, somebody's sabering the tops off bottles of Champagne with a chef's knife as a crowd of partygoers and the two family dogs watch raptly. It's the kind of thing that happens when Jill ... Read more

Total time: 1 hour | Serves 8
  • 1 1/2 pounds chicken wings (joints separated and tips removed), preferably Mary's Local Organic Free Range Wings
  • 1/2 cup apple juice or cider, preferably high-quality organic
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon paprika
  • 1/2 teaspoon black pepper, plus 1 tablespoon fresh cracked black pepper, divided
  • 2 cups flour
  • 2 cups matzo meal or pulverized matzo bread
  • 2 tablespoons salt
  • 6 egg whites, lightly beaten
  • Vegetable oil
  • Curly parsley leaves, for garnish
  • Fresh horseradish root, for garnish

Step 1Par-cook the chicken: Steam the chicken for 15 minutes (this can be done using the vegetable steamer insert over a large pot of boiling water). The chicken can also be par-cooked in the oven by spreading the wings on a baking sheet and baking for 15 minutes at 300 degrees. Spread the par-cooked chicken on a large platter or baking sheet and refrigerate to cool.

Step 2Make the apple glaze: In a medium, heavy-bottomed pot, combine the apple juice or cider, brown sugar, honey, cider vinegar, Worcestershire, soy sauce, cloves, paprika and one-half teaspoon pepper black pepper, and whisk over medium heat until all the spices and sugars have fully dissolved. Reduce the heat to low, and simmer until the mixture thickens slightly, about 10 minutes, then remove from heat.

Step 3In a large bowl, combine the flour, matzo meal, salt and remaining 1 tablespoon pepper, mixing until evenly combined. Place the beaten egg whites in a medium bowl.

Step 4Fry the wings: Heat a deep pot filled with enough vegetable oil to come up the sides by approximately 3 inches to 350 degrees. Dredge the chicken wings first in the egg whites and then in the flour mixture. If you want a thick crunchy batter, repeat the process once (egg wash and flour). Carefully place the chicken in the hot oil and fry until the exterior has a nice golden color and the meat is fully cooked, about 2 minutes. Remove and drain on a rack or paper towels until all the chicken is fried.

Step 5Place the fried chicken in a large metal bowl and toss with the apple glaze and curly parsley. Put the chicken on a large serving platter, and grate fresh horseradish over the top. Serve immediately.

Note: Adapted from Free Range LA owner and chef Jesse Furman. For extra-moist wings, Furman recommends brining the chicken one day before cooking.


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