Crispy apple wings with fresh horseradish and curly parsley

Time 1 hour
Yields Serves 8
Crispy apple wings with fresh horseradish and curly parsley
(Anne Cusack / Los Angeles Times)

Par-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.


Make 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.


In 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.


Fry 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.


Place 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.

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

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.