Tequila Tangerine Chicken Wings Recipes

TEQUILA LIME WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Tequila Lime sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine

TEQUILA TIPSY WINGS

Steps:

• For the wings: In the jar of a blender, combine the lemon juice, tequila, brown sugar, garlic powder, onion powder, paprika, cilantro and 4 tablespoons salt. Blend together. Place the chicken wings in a large bowl and pour the marinade over, turning to coat well. Let sit in the fridge for 25 minutes or up to overnight.
• For the blue cheese dressing: Mix together the blue cheese, sour cream, mayonnaise, tequila, sugar, dill, garlic powder, onion powder and 2 tablespoons salt. Cover and refrigerate.
• For the chipotle tequila sauce: In a blender, blend the chipotles (with their juice) and agave until smooth.
• Prepare a grill for medium heat; lightly oil the grates. Grill the wings, turning occasionally, until cooked through, 30 to 40 minutes. Brush all over with the chipotle glaze and cook 5 minutes more. Serve with additional chipotle sauce on the side.

TEQUILA-MARINATED CRISPY CHICKEN WINGS

Steps:

• Cut the chicken wings into 2 pieces at the joint, discarding the tips.
• Place the chicken wings in a non metallic dish and add the remaining ingredients.
• Toss well to coat, then cover and let marinated in the refrigerator for at least 3 hours or overnight.
• Preheat the grill.
• Cook the chicken over hot coals, turning occasionally, for 15-20 minutes, or until crisply browned and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Serve at once.