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Oven-Fried Tequila Lime Chicken Wings

October 14, 2019 by Laura

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Oven Fried Tequila Lime Wings with cilantro garnish

It’s wing season! Okay, it’s technically football season but isn’t that the same thing? I’m pretty sure there’s a law requiring either wings or some sort of dip to be on the table during a football game.

I’m team Wings. Wings have plenty of crispy chicken skin to balance out the tender meat. Even all those haters* out there who peel the skin off chicken before eating it (BLASPHEMY) will still inhale their body weight in wings.

*side note – I married one of those blasphemous anti-chicken skin humans but it’s okay because I get to eat all the chicken skin he doesn’t.

Tequila Lime wings are my most favorite of all my favorite wings. I know that’s horrible grammar but I really do love all the different kinds of wings. It’s just that I especially adore these tequila lime wings. They have just the right combination of mouth pucker from the lime and bite from the lemon pepper.

For many many years I always had a bag or three of frozen tequila lime wings in my freezer for any wing emergency that might arise. I’m not going to lie to you and say I don’t still usually have a bag of frozen wings in my freezer for the true wing emergency (hey – they happen). But when I have the time and actually plan ahead homemade wings are my preference.

The best part of this wing recipe is that they are super crispy in spite of being baked. I tried several oven-fried wing recipes with mediocre results and had resigned myself to the fact that the best wings had to be deep fried. Then I read Serious Eats’ article on oven-fried Buffalo Wings. My life was changed! Granted, it takes a little bit of advance planning since you need to let the wings air dry in the refrigerator for at least 8 hours. But it is SO worth it!

So next time you’re planning the menu for football Saturday or Sunday (or heck, Monday and Thursday too – they play almost every day it seems) add chicken wings to your grocery list. I promise you won’t be sorry!

Oven-fried tequila lime wings
Print Recipe

Oven-fried Tequila Lime Wings

Crispy wings with the right balance of tart lime and zesty lemon pepper
Prep Time20 mins
Cook Time45 mins
Marinating and resting12 hrs
Total Time13 hrs 5 mins
Course: Appetizer, Main Course
Keyword: chicken
Servings: 4

Ingredients

  • 2 pounds chicken wings
  • 2 limes zested
  • 3/4 cup lime juice
  • 1/3 cup tequila
  • 1/4 cup olive oil
  • 1/4 cup agave nectar
  • 1/4 cup minced cilantro
  • 3 cloves garlic minced
  • 1 jalapeno minced
  • 1 tsp chili powder
  • 2 Tbsp lemon pepper divided
  • 1 tsp cumin
  • 2 tsp kosher salt
  • 2 tsp baking powder

Instructions

  • If the chicken wings are whole, trim the tips off and cut at the joint to separate the drummette from the wingette. For detailed instructions go to https://thecookful.com/how-to-cut-chicken-wings/
  • In a large resealable bag combine the lime juice, lime zest, tequila, agave nectar and olive oil. Add the jalapeño, garlic, cilantro, chili powder, cumin and 1 tablespoon of the lemon pepper and mix well.
  • Add the wing pieces to the marinade and seal well, squeezing out excess air. Refrigerate for at least 4 hours but up to 12 hours.
  • Remove the wings from the marinade and pat dry. Place the wings in a large bowl. Add salt, baking powder and remaining 1 tablespoon lemon pepper. Toss well to coat the wings evenly.
  • Place the wings on a rack over a foil lined baking sheet. Refrigerate for at least 8 hours but up to 24 hours. (Be sure and line the baking sheet with foil. You’ll thank me when you don’t have scrub burned bits off the pan later.)
    Chicken wings on a rack
  • Preheat oven to 425°. Bake the wings for 20 minutes and turn. Bake an additional 15-25 minutes until crispy and cooked through. The wingettes may be done before for the drummettes so watch them carefully near the end to prevent burning.
  • Serve immediately. If desired garnish with extra minced cilantro and serve with lime wedges.

Notes

If you’re really pressed for time (i.e. a wing emergency) you can cut the marinating time down to an hour or so and skip the air drying but the wings won’t be quite as crispy crunchy. 

Filed Under: Appetizers and Small Bites, Main Dishes

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