Margarita Chicken Wings

• Produce

  • 1 Lime, Zest of
  • 1 Lime

• Condiments

  • 1 Honey
  • 119 1/4 ml Lime juice, fresh
  • 1 Tabasco

• Baking & Spices

  • 1 Flour
  • 1 1/2 tsp Salt
  • 1 Salt, Coarse

• Beer, Wine & Liquor

  • 357 1/2 ml Tequila
  • 357 1/2 ml Triple sec

• Other

  • 900 To 1.3 kg – 2 to 3 lbs chicken wings, washed and dried

Found on manusmenu.com

Description

Ingredients

• 180 ml – ¾ cup tequila
• 180 ml – ¾ cup triple sec
• 60 ml – ¼ cup fresh lime juice
• Zest of one lime (I used the juiced lime and cut it in pieces)
• 1 ½ tsp salt
• 900 to 1.3 kg – 2 to 3 lbs chicken wings, washed and dried
• Flour
• Honey for glazing
• Coarse Salt for serving
• Lime wedges for serving
• Tabasco (optional) for serving

Directions

• In a small bowl, combine the tequila, triple sec, lime juice and salt. Stir until the salt has dissolved. Remove 80 ml – ⅓ cup of the mixture and keep it aside in a covered container.
• Pour the remaining marinade into a large ziploc bag and add the cut lime zest and the chicken wings.
• Seal the bag and place it in the fridge for 4 to 8 hours. Turn the bag occasionally.
• When ready to cook the wings, drain them and coat them with flour (shake off the excess).
• Put the wings on a baking tray lined with baking paper and spray them with a little olive oil.
• Bake in a pre heated oven at 200°C (400°F) for 25 minutes, brushing them frequently with the reserved marinade. Then turn the chicken wings and bake them on the other side for another 25 minutes, always brushing them frequently with the reserved marinade. This cooking time also depends on the size of the wings you are using.
• During the last 15 minutes of cooking, drizzle the chicken wings with a small amount of honey and cook them until glazed and brown (you may have to put the wings under the broiler for a few minutes to give them more colour).
• Serve warm with fresh lime wedges, coarse salt and some Tabasco on the side.