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Spicy Citrus Caramel Chicken Wings


This recipe for spicy citrus caramel chicken wings is courtesy of Martha's personal chef, Pierre Schaedelin.

  • Servings: 6

Source: The Martha Stewart Show, February Winter 2008


  • 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


  1. Preheat oven to 450 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Add a comment

  • rosie123
    30 DEC, 2008
    Very good sauce but mine came out dry too. I'll have to cook them less long next time.
  • HallieNacht
    8 FEB, 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.
  • MS11800307
    6 FEB, 2008
    Just tried and these wings really good. The problem only the hour. Too dry if 1 time I'll check at 35 minutes
  • Bardita
    3 FEB, 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
  • Bardita
    3 FEB, 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,
  • aislinandallorasmom
    3 FEB, 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.
  • stephenaltbaum
    2 FEB, 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
  • billlovesme
    2 FEB, 2008
    450 for an hour? is this correct?
  • jennieloves2cook
    1 FEB, 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 .
  • MaeMay
    1 FEB, 2008
    What is Sriracha?? What can be used in its place Thanks Shirley May