When I peeked into my Inbox yesterday, I saw an email that was promoting a recipe for Spicy Citrus Caramel Chicken Wings that Martha Stewart will be making on her show this Friday. As I read through it, my protective senses were alerted. Martha's recipe is very similar to the Sticky Chicken Wings I shared with everyone yesterday! Though Martha bakes her wings in the oven and I, of course, deep-fried mine, the sauce recipe had similar ingredients and the same technique! Could Martha Stewart have designed her recipe based on my Sticky Wings?! Because, you know, I am sure that Martha Stewart surfs Slashfood and browses recipes (or rather, that she tells her assistants to surf Slashfood). If you want to make Martha's wings, the recipe is after the jump, but don't tell me about it because it'll hurt my feelings that you picked hers over mine.
Spicy Citrus Caramel Wings
Serves 6
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
½ cup freshly squeezed blood orange juice
3 tablespoons corn syrup
1 teaspoons finely chopped fresh ginger
1 to 2 teaspoons Sriracha
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, 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.
5. Remove sugar mixture from heat and stir in remaining lime and lemon zest, ginger, and sriracha; set glaze aside. 6. Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Serve immediately.
