Roasted Chicken Wings with Maple-Pear Glaze & Roasted Cabbage

Ingredients

• 3 lbs chicken wings, tips removed and flats/drummettes separated
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1 small green cabbage, cut into 8 wedges (core intact)
• 2 ripe pears, cored and diced small
• 1/3 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon

Steps

1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil and set a rack inside, or use parchment if you don’t have a rack.
2. Pat chicken wings dry with paper towels. In a big bowl, toss wings with 1 tablespoon olive oil, 1 teaspoon salt and the black pepper. Spread in a single layer on one side of the baking sheet.
3. Toss cabbage wedges with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange on the other half of the pan, cut sides down.
4. Roast 30 minutes. Flip wings and cabbage. Meanwhile, combine diced pears, maple syrup, cider vinegar, Dijon and cinnamon in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring often, until pears are soft and sauce is syrupy.
5. After 30 minutes, brush wings generously with half the maple-pear glaze. Roast everything 10 minutes more.
6. Flip wings, brush with remaining glaze, and roast 5–10 minutes, until wings are deep golden and cooked through (internal temp should be 165°F). Cabbage should be tender and charred at the edges.
7. Serve wings and cabbage hot, spooning extra glaze and pears over the top.