Back to Spicy Citrus Caramel Chicken Wings All Reviews for Spicy Citrus Caramel Chicken Wings - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3099_020108_wingsandguac.jpg
Ingredients Ingredient Checklist 3 pounds chicken wings, wing tips removed and cut at the joint, if necessary 2 tablespoons olive oil 2 teaspoons coarse salt Zest of 1 lime Zest of 1 lemon 3 blood oranges 1/3 cup sugar 1/2 cup freshly squeezed blood orange juice 3 tablespoons corn syrup 1 teaspoon finely chopped fresh ginger 1 to 2 teaspoons Sriracha 1/4 teaspoon cayenne pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 3099_020108_wingsandguac.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
3099_020108_wingsandguac.jpg
3099_020108_wingsandguac.jpg
Ingredients
Ingredients
- 3 pounds chicken wings, wing tips removed and cut at the joint, if necessary 2 tablespoons olive oil 2 teaspoons coarse salt Zest of 1 lime Zest of 1 lemon 3 blood oranges 1/3 cup sugar 1/2 cup freshly squeezed blood orange juice 3 tablespoons corn syrup 1 teaspoon finely chopped fresh ginger 1 to 2 teaspoons Sriracha 1/4 teaspoon cayenne pepper
Directions
Preheat oven to 450 degrees.
In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.
Reviews (11)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
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Reviews (11)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 3 stars 08/31/2018 I have been cooking for 60 years, mostly French, Northern Italian, Mexican and fusion. The glaze is similar to some that I make, but I have never seen a recipe like this one. Normally, you turn the oven on high to crisp the food, and then turn it down to medium to finish cooking. But even that only works if you know what your oven temps really are! I have not seen a recipe that cooks anything an hour at 450. Of course, you might get away with it with really large chicken wings. I would advise you to cook the wings at 450 for 25 to 35 minutes, depending on size. Then, you can turn the heat down to 350 or 325 to finish cooking them through, if necessary. The question about Sriracha is a good one. Many chefs think it is best bottled hot sauce available. There are 3 different kinds of hot sauce that I have used. One is the Tabasco type (Tex-mex hot sauce) which is very very peppery but not very flavorful. Second is the Mexican type (Tamazuela or Cholula, etc) which have good flavor, but use a lot of vinegar. When the recipe calls for vinegar, I may use these because there is no problem with the vinegar flavor standing out. The third type is Sriracha (and some similar sauces). Sriracha is milder than the others, and much more flavorful. There is no vinegar flavor to dominate your sauce, and the flavor is like what you get when using real chilis. (Please sign me: Oldtravelady. Thank you!) Martha Stewart Member Rating: Unrated 12/30/2008 Very good sauce but mine came out dry too. I'll have to cook them less long next time. Martha Stewart Member Rating: Unrated 02/08/2008 These were great! I cooked the full hour and they came out crispy but not dry at all. I did add some garlic and extra sriracha to the glaze for a bit more kick. Huge hit with friends and family- I served with a garlicky blue cheese dip along with carrot and celery sticks. Definitely worth a try. Martha Stewart Member Rating: Unrated 02/06/2008 Just tried and these wings really good. The problem only the hour. Too dry if 1 hour..next time I'll check at 35 minutes Martha Stewart Member Rating: Unrated 02/03/2008 Hola Martha te deje un mensaje anterios pero como veras no lo escribi bien y como yo hablo espanol dejame decirte que esta es la mejor receta de chicken wings en el mundo son tan deliciosas que las palabras no la escuentra para describirlas. gracias te admiro mucho me encanta tu show, we page, magazine, tueno eres mi inspiracion ya que me encanta todo lo que ensenas en tu programa Martha Stewart Member Rating: Unrated 02/03/2008 Please everybody try this you are going to be so happy after you do because this is just increrible those wings are so yummy and so I do not try it and you will know what I am talking about. Thanks again Martha I love you, Martha Stewart Member Rating: Unrated 02/03/2008 Loved these!!!!!!!!!!!!!!!!! Thanks Martha for another yummy recipe. My husband were planning on eating these during the Super Bowl...along with the guacamole that Martha made with Eva Longoria...but they didn't make it that long. It's only 2:20 here in California on Super bowl Sunday...the wings are gone and we are happy. Thanks Martha. Martha Stewart Member Rating: Unrated 02/02/2008 I wondered about the hour too, but that is probably how you get the chicken wings crispy. I am going to make these, and check them at 45 minutes. Stephen Martha Stewart Member Rating: Unrated 02/02/2008 450 for an hour? is this correct? Martha Stewart Member Rating: Unrated 02/01/2008 Sriracha sauce is a type of hot sauce that's usually used in Asian cuisine. It's used alot in Thai and Vietnamese cooking and has a garlicky, sweet, and hot taste to it. It can be found in your local supermarket in the Asian/International isle . Martha Stewart Member Rating: Unrated 02/01/2008 What is Sriracha?? What can be used in its place Thanks Shirley May golden7673@yahoo.comMartha Stewart Member
Rating: 3 stars 08/31/2018
I have been cooking for 60 years, mostly French, Northern Italian, Mexican and fusion. The glaze is similar to some that I make, but I have never seen a recipe like this one. Normally, you turn the oven on high to crisp the food, and then turn it down to medium to finish cooking. But even that only works if you know what your oven temps really are! I have not seen a recipe that cooks anything an hour at 450. Of course, you might get away with it with really large chicken wings. I would advise you to cook the wings at 450 for 25 to 35 minutes, depending on size. Then, you can turn the heat down to 350 or 325 to finish cooking them through, if necessary. The question about Sriracha is a good one. Many chefs think it is best bottled hot sauce available. There are 3 different kinds of hot sauce that I have used. One is the Tabasco type (Tex-mex hot sauce) which is very very peppery but not very flavorful. Second is the Mexican type (Tamazuela or Cholula, etc) which have good flavor, but use a lot of vinegar. When the recipe calls for vinegar, I may use these because there is no problem with the vinegar flavor standing out. The third type is Sriracha (and some similar sauces). Sriracha is milder than the others, and much more flavorful. There is no vinegar flavor to dominate your sauce, and the flavor is like what you get when using real chilis. (Please sign me: Oldtravelady. Thank you!)
Rating: 3 stars
Rating: Unrated 12/30/2008
Very good sauce but mine came out dry too. I’ll have to cook them less long next time.
Rating: Unrated
Rating: Unrated 02/08/2008
These were great! I cooked the full hour and they came out crispy but not dry at all. I did add some garlic and extra sriracha to the glaze for a bit more kick. Huge hit with friends and family- I served with a garlicky blue cheese dip along with carrot and celery sticks. Definitely worth a try.
Rating: Unrated 02/06/2008
Just tried and these wings really good. The problem only the hour. Too dry if 1 hour..next time I’ll check at 35 minutes
Rating: Unrated 02/03/2008
Hola Martha te deje un mensaje anterios pero como veras no lo escribi bien y como yo hablo espanol dejame decirte que esta es la mejor receta de chicken wings en el mundo son tan deliciosas que las palabras no la escuentra para describirlas. gracias te admiro mucho me encanta tu show, we page, magazine, tueno eres mi inspiracion ya que me encanta todo lo que ensenas en tu programa
Please everybody try this you are going to be so happy after you do because this is just increrible those wings are so yummy and so I do not try it and you will know what I am talking about. Thanks again Martha I love you,
Loved these!!!!!!!!!!!!!!!!! Thanks Martha for another yummy recipe. My husband were planning on eating these during the Super Bowl…along with the guacamole that Martha made with Eva Longoria…but they didn’t make it that long. It’s only 2:20 here in California on Super bowl Sunday…the wings are gone and we are happy. Thanks Martha.
Rating: Unrated 02/02/2008
I wondered about the hour too, but that is probably how you get the chicken wings crispy. I am going to make these, and check them at 45 minutes. Stephen
450 for an hour? is this correct?
Rating: Unrated 02/01/2008
Sriracha sauce is a type of hot sauce that’s usually used in Asian cuisine. It’s used alot in Thai and Vietnamese cooking and has a garlicky, sweet, and hot taste to it. It can be found in your local supermarket in the Asian/International isle .
What is Sriracha?? What can be used in its place Thanks Shirley May golden7673@yahoo.com
All Reviews for Spicy Citrus Caramel Chicken Wings
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spicy Citrus Caramel Chicken Wings
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
