Tequilamarinatedcrispychickenwings Recipes

DRUNKEN CHICKEN WINGS

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.

TEQUILA-MARINATED CRISPY CHICKEN WINGS

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.

TEQUILA-TANGERINE CHICKEN WINGS

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-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY HONEY GARLIC CHICKEN WINGS

Steps:

• For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
• The coating: Mix together the 'coating mixture'; set aside.
• The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
• Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
• Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
• Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.