3poundsfresh chicken wings, cut into drummettes and flats
½cuptequila
2limes, zest and juice
¼cuphoney
3clovesgarlic, sliced
2tablespoonscilantro
1jalapeno, sliced thin
1teaspooncumin
1teaspoonpaprika
1teaspoononion powder
1teaspoonkosher salt
½teaspoonblack pepper
Instructions
Whisk together tequila, lime juice, zest, honey, garlic, cilantro, jalapeno, and spices. Add chicken wings to a sealable bag with marinade and store in fridge for at least an hour.
Remove wings from marinade and strain marinade if you are making the glaze below. Dry wings well with paper towels.
Lay out wings, skin-side up, on a baking sheet lined with foil. Bake at 400˚F for 50-55 minutes until they are nicely browned on top and tender and juicy on the inside. They should reach an internal temperature of 170˚F.
Serve wings immediately with veggies and dip of your choosing or glaze with sauce below.
To make the glaze, strain leftover marinade and add to a small pot with 2 tablespoons sugar. Bring to a simmer over medium heat and simmer for 5-6 minutes, stirring regularly, until sauce thickens. Then let cool and brush on wings when they come out of the oven.