Appetizer: United States – South Dakota — Great Plains United States – Chokecherry Glazed Chicken Wings

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.36 kg) chicken wings, split at the joint and tips removed, approx. 12–14 wings
- 1 tbsp (8 g) baking powder (aluminum-free)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 cup (240 ml) chokecherry syrup (store-bought or homemade)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) packed light brown sugar
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) Worcestershire sauce
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (adjust to heat preference)
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
- 2 tbsp (8 g) chopped fresh parsley or chopped green onions for garnish
- Coarse salt (optional, for finishing)

Instructions

Short Description:
Crispy roasted chicken wings tossed in a sweet-tangy chokecherry syrup glaze, a classic Great Plains fair-style appetizer that balances fruit-forward sweetness with a touch of vinegar and spice.

Regional Notes:
This South Dakota variation uses regional chokecherry syrup (made from the local chokecherry fruit) as the primary sweet-tart element in the glaze, giving the wings a distinctive prairie flavor found at local fairs and gatherings. Unlike generic honey- or barbecue-glazed wings, the chokecherry syrup provides a bright, slightly astringent fruit note unique to the region.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
2. Pat the wings very dry with paper towels. In a large bowl, toss wings with baking powder, 1 tsp kosher salt, black pepper, and oil until evenly coated. The baking powder helps crisp the skin during roasting.
3. Arrange wings in a single layer on the wire rack, leaving space between pieces. Roast in the preheated oven for 35–40 minutes, flipping once halfway through, until skin is golden and crisp and internal temperature reaches 165°F (74°C).
4. While the wings roast, make the chokecherry glaze: in a small saucepan over medium heat combine chokecherry syrup, apple cider vinegar, brown sugar, butter, Worcestershire sauce, minced garlic, smoked paprika, and cayenne. Bring to a gentle simmer, stirring occasionally.
5. Simmer the glaze 6–8 minutes until it reduces slightly. If you prefer a thicker glaze, whisk the cornstarch slurry and add it to the simmering glaze, cook 1–2 more minutes until glossy and thickened. Taste and season with a pinch of salt if needed. Remove from heat.
6. When wings are crisp, transfer them to a large bowl. Pour about two-thirds of the warm glaze over the wings and toss to coat evenly.
7. Return glazed wings to the baking sheet and broil on high 2–3 minutes to caramelize the glaze, watching closely to prevent burning. Remove, flip wings, brush or toss with remaining glaze, and broil another 1–2 minutes until sticky and caramelized.
8. Transfer to a serving platter, sprinkle with chopped parsley or green onions and a light pinch of coarse salt if desired. Serve immediately as a shareable appetizer.