Spicy-Sweet Chicken Wings

From Martha Stewart

These wings have a citrus flavor that's slightly sweet with some heat.

Makes 45 wings

Serves 8

Ingredients   
FOR THE DIPPING SAUCE
        2 teaspoons safflower oil
        3 garlic cloves, minced
        1/2 cup fresh orange juice (from about 2 oranges)
        2 tablespoons honey
        2 teaspoons hoisin sauce
        1/4 teaspoon salt
        Sliced scallions, for garnish
   
FOR THE WINGS
        2/3 cup hoisin sauce
        2 tablespoons finely grated orange zest
        1/4 to 1/2 cup Sriracha hot-chile sauce, or other hot sauce
        1/4 cup honey
        1 teaspoon toasted-sesame oil
        4 1/2 pounds chicken wing drumettes, patted dry with paper towels (35 to 45 wings)

Method
Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
   
Preheat oven to 375°F. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425°F. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
   
Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
   
Arrange wings on platter, sprinkle with scallions, and serve with sauce.