Crispy wings with the right balance of tart lime and zesty lemon pepper
Marinating and resting12hrs
Course: Appetizer, Main Course
3/4cup lime juice
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.)
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.
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.