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1
Heat vegetable oil in a skillet over medium-high heat.
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2
Saute jalapeno peppers, garlic, cumin, and red pepper flakes in hot oil until vegetables are tender and fragrant, about 5 minutes; cool completely.
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3
Stir buttermilk and cooled jalapeno mixture together in a large glass or ceramic bowl; add chicken wings and stir to coat wings completely.
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4
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
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5
Drain chicken and discard buttermilk mixture.
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6
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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7
Toss chicken wings with olive oil, 2 teaspoons salt, and black pepper in a large bowl.
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8
Spread wings out in an even layer on a baking sheet.
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9
Cook chicken in the preheated oven, turning once, until almost cooked through, 20 to 25 minutes.
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10
Remove from oven.
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11
Whisk apple juice concentrate, lemon juice, honey, hot pepper sauce, Worcestershire sauce, and remaining 1/4 teaspoon salt together in a large saucepan; bring to a boil and cook until mixture is reduced by half and syrupy, about 20 minutes.
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12
Brush 1/4 cup the apple juice sauce on the chicken wings.
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13
Return wings to oven and continue cooking for 1 to 2 minutes.
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14
Brush wings again with 1/4 cup apple juice sauce, turn wings, and brush wings with another 1/4 cup apple juice sauce.
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15
Broil until chicken wings are deep brown, 1 to 2 minutes more.
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16
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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17
Serve with remaining apple juice sauce.
