I’ve tackled another one of Martha’s Superbowl party foods, Spicy-Sweet Chicken Wings (page 38 of January Martha Stewart Living). First let me say this. I’m from Buffalo. Home of the chicken wing. When we order wings here we get them from some of the very best places in the entire world. Tough to beat.
I do occasionally make my own wings. So I was eager to give Martha’s version a try.
First you make the sauce – a mix of hoisin, orange zest, hot sauce, honey and sesame oil. I felt right away it could not possibly be enough. You marinate the wings in part of it, then bake them. Halfway through you put the rest of the sauce on them. The wings did not get as crispy as I like them and they were on the edge of burning. They had a slightly mushy texture. I like them crunchy.
The sauce had a nice taste, but there just was not enough of it. Having the dipping sauce definitely helped, but usually a dip has a different flavor, not a repeat of the same tastes.
Everyone agreed these wings were ok, but not terrific. I would recommend cooking them longer at a lower temp so that the sugars in the sauce do not burn, yet the wings have time to crisp.
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