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Prep time
4 hours
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Cook time
1 hour
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Serves
2
Author Notes
My family is obsessed with chicken wings. We love to smoke them, bake them, air-fry them, deep-fry them—the list goes on. One typical go-to recipe features a generous amount of bourbon, agave, and hot sauce for wings that are magically sticky and sweet. Recently, however, my parents were out of bourbon and decided to add a splash (or two) of reposado tequila in their wings marinade instead—the result was, unsurprisingly, delicious.
The lime enhances the crisp flavor of the tequila in the recipe, while the spicy Thai chilies and agave add balancing heat and sweetness. For the crispiest oven-baked wings, I roast them on a wire rack set on top of an aluminum foil-lined baking sheet.
To go alongside your platter of wings, I’ve included a super easy recipe for Buffalo-roasted nuts—ready for all your summer barbecues and beyond.
—Maki Yazawa
Test Kitchen Notes
This recipe is shared in partnership with LG STUDIO. —The Editors
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Ingredients
- For the chicken wings:
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1/2 cup
reposado tequila
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3 tablespoons
olive oil
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2 tablespoons
lime zest (optional: reserve 1/4 teaspoon for garnish)
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2 tablespoons
lime juice
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1 teaspoon
smoked paprika
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2 teaspoons
onion powder
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2 teaspoons
garlic powder
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3 tablespoons
soy sauce
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
kosher salt
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3
Thai chilies, thinly sliced
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2 teaspoons
agave
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2 teaspoons
grated ginger
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1 pound
party-style wings
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3 tablespoons
light brown sugar
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1 tablespoon
black sesame seeds
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1/2 cup
scallions, thinly sliced
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1/4 cup
fresh cilantro, minced
- For the Buffalo-roasted nuts:
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2 tablespoons
unsalted butter, melted
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1 teaspoon
onion powder
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1 teaspoon
garlic powder
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1/2 teaspoon
smoked paprika
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1/4 teaspoon
cayenne
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2 tablespoons
Buffalo-style hot sauce (like Frank’s)
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1/2 teaspoon
granulated sugar
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1 cup
mixed nuts
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Kosher salt, to taste
Directions
- For the chicken wings:
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In a bowl, combine the tequila, olive oil, lime zest, lime juice, paprika, onion powder, garlic powder, soy sauce, black pepper, salt, chilies, agave, and ginger. Mix until thoroughly combined.
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Place the mixture in a large, resealable bag. Add the wings and marinate for 4 to 6 hours in the refrigerator.
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Preheat the oven to 400°F.
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Using tongs, remove the wings and place them skin-side up on a metal wire rack over a foil-lined baking sheet. Reserve the marinade for the sauce.
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Bake for about 50 minutes, or until golden and the internal temperature reaches 165°F.
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Meanwhile, in a medium saucepan, combine the leftover marinade and brown sugar and reduce over medium heat until the mixture begins to thicken slightly. Strain the mixture and reserve.
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Glaze the top of the wings with the sauce and garnish with black sesame seeds, scallions, cilantro, and lime zest (if using).
- For the Buffalo-roasted nuts:
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Preheat the oven to 350°F.
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In a medium bowl, combine the butter, onion powder, garlic powder, paprika, cayenne, Buffalo sauce, and sugar. Mix until combined.
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Add the nuts, and toss until fully coated.
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Spread the seasoned nuts onto a foil-lined baking sheet in one even layer.
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Bake for 15 minutes, or until the seasoning is no longer glossy and wet.
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Remove from the oven and season with salt to taste.
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