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

Source: The Martha Stewart Show, February Winter 2008



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How would you rate this recipe?
  • MS11575675
    31 AUG, 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!)
  • 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 .

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