DRUNKEN CHICKEN WINGS
Everyone loves wings and this recipe for my Drunken Chicken Wings is a delicious new way to enjoy one of America's favorite dishes. In an untraditional sort of way.
Provided by Chef Dennis Littley
Categories Appetizer
Time 1h30m
Number Of Ingredients 8
Steps:
- Start by combining all the ingredients to make the marinade in a small bowl, mixing well.
- Place the chicken wing sections in a large bowl or large ziplock bag, then the marinade. Mix the wings in the marinade so they all get coated.
- Cover the bowl or seal the ziplock bag and refrigerate for 4-6 hours. You can marinate the wings overnight if needed. (bone-in and skin-on chicken is okay to marinate overnight)
- Preheat oven to 400°.
- Line a baking pan with foil.
- Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all the wings
- Bake until meat is well browned and pulling away from the bone, about 1 hour to 1 hour and 15 minutes.
- Any marinade that is on the tray with the fully cooked chicken wings is safe to use since its been a subjected to a high temperature.
Nutrition Facts : Calories 253 kcal, Carbohydrate 5 g, Protein 14 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 639 mg, Sugar 4 g, ServingSize 1 serving
TEQUILA LIME WINGS
Provided by Guy Fieri
Categories appetizer
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 11
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-TANGERINE CHICKEN WINGS
If you like chicken wings, you're going to love these! They're a little sweet, a little spicy, and oh-so finger lickin' good. The sauce is also great on other cuts of chicken, pork, beef and shrimp.
Provided by Kardea Brown
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside.
- Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
- Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
- Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.
TEQUILA-MARINATED CRISPY CHICKEN WINGS
The tequila tenderizes these tasty chicken wings and give them a delicious flavor. Serve accompanied by corn tortillas, re-fried beans, salsa, and chilled beer. Cooking time does not include marinating time...
Provided by teresas
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 612, Fat 43.5, SaturatedFat 11.1, Cholesterol 174.8, Sodium 200.7, Carbohydrate 12.3, Fiber 2.6, Sugar 4.9, Protein 43
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