Heat oven to 450 degrees F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
Pat chicken wings dry with paper towels. Cut wings through joints into three sections; discard wing tips. Season with salt and pepper. Arrange
wings in a single layer on rack.
Bake for 30 to 35 minutes or until a thermometer inserted into meat reads 165 degrees F.
Meanwhile, bring the apple cider, hard apple cider, Worcestershire sauce and honey to a boil in a saucepan over medium-high heat, stirring
frequently. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until sauce is reduced to about 3/4 cup, stirring occasionally.
Combine cornstarch and water in a small bowl until smooth; stir into cider mixture. Cook and stir for 2 to 3 minutes or until thickened.
Toss wings with 1/4 cup sauce in a large bowl. Return wings to pan. Broil 4 inches from the heat for 2 minutes.
Sprinkle wings with butterkäse. Broil for 1 to 2 minutes longer or until cheese is melted.