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Tequila-line wings
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| Tequila-Lime Wings (adapted from Guy Fieri) | |
| 3 lbs | chicken wings, split at the joint and wing tips removed |
| Salt | |
| pepper | |
| 1 t | grated lemon zest |
| 1/2 C | lime juice |
| 1/4 C | tequila |
| 1 T | agave nectar |
| 1 t | ground cumin |
| 1 t | ground chili powder |
| 1/2 t | salt |
| 1/2 | pepper |
First off, you’ve gotta split the wings apart at the joint. I found a great tutorial on how to do it here. I also read a suggestion to save the wing tips (you can freeze ‘em) for the next time you make stock.
I try to use every part of the buffalo.
Lay the wings out on in a single layer on a baking sheet, seasoned lightly with salt and pepper.
Bake them in the oven at 350 degrees for about 45 minutes until the are just turning brown and crispy.
While the wings are baking, make a sauce with the remaining ingredients (lime zest, lime juice, tequila, agave nectar, cumin, chili powder, salt, and pepper) and set aside.
I drained the substantial pool of fat from the baking sheet and returned the wings in a single layer on top. Pour the sauce over the tops of the wings and let it marinate for at least a half an hour, turning the wings once or twice so they get covered.
Heat up the grill to high and set the chicken wings aside to get ready to grill. Transfer the marinade to a saucepan and let it thicken over medium-high heat for a few minutes.
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