Spicy Tequila Sunrise Chicken Wings Recipes

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

Steps:

• Position an oven rack in the top third of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil.
• Place the chicken wings on the prepared baking sheet. Toss with 2 tablespoons of the oil, 1 tablespoon of the salt and the black pepper. Bake until the wings are completely cooked through and just beginning to brown, about 25 minutes.
• While the chicken wings bake, prepare the tequila lime sauce. Heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the red onion, jalapeno and garlic and cook until softened, about 2 minutes. Season with the remaining 1/2 teaspoon salt. Add the cumin and coriander and cook until the spices are toasted and fragrant, an additional 1 minute. Add the tequila, lime juice, hot sauce and agave and bring to a boil. Continue to boil until thickened and slightly reduced, about 5 minutes. Melt in the butter and cook the sauce 1 minute more. Remove from the heat.
• When the wings are cooked through and beginning to brown, remove the baking sheet and turn the oven to the broiler setting. Pour the sauce over the wings, toss to coat and put them back under the broiler to crisp, 2 to 3 minutes per side. Top with the cilantro and serve immediately with the Spicy Avocado Crema.
• Put the crema, cilantro, lime juice, hot sauce, garlic, avocado and jalapeno in a food processor and process until completely smooth. Season with salt. Refrigerate in an airtight container until ready to serve. Can be made 1 day in advance.

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.

Steps:

• For the wings: In the jar of a blender, combine the lemon juice, tequila, brown sugar, garlic powder, onion powder, paprika, cilantro and 4 tablespoons salt. Blend together. Place the chicken wings in a large bowl and pour the marinade over, turning to coat well. Let sit in the fridge for 25 minutes or up to overnight.
• For the blue cheese dressing: Mix together the blue cheese, sour cream, mayonnaise, tequila, sugar, dill, garlic powder, onion powder and 2 tablespoons salt. Cover and refrigerate.
• For the chipotle tequila sauce: In a blender, blend the chipotles (with their juice) and agave until smooth.
• Prepare a grill for medium heat; lightly oil the grates. Grill the wings, turning occasionally, until cooked through, 30 to 40 minutes. Brush all over with the chipotle glaze and cook 5 minutes more. Serve with additional chipotle sauce on the side.

Steps:

• For the spicy tequila: Pour the tequila into a small jar and add the jalapeno. Cover and let sit overnight or up to 2 days if you want it really spicy. Strain, discarding the jalapeno. Cover and store in a cool, dark place.
• For the spicy tequila sunrise: Fill a tall glass with ice. Pour in the orange juice and spicy tequila. Slowly pour in the grenadine and watch it sink to the bottom; do not stir. Garnish with the orange and jalapeno slices and a cherry.

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.

Steps:

• 1. Whisk all ingredients together in a bowl until smooth.
• 2. Place meat into a large sip-lock type plastic bag and pour marinade over.
• 3. Seal and marinade for desired length of time. (usually 4 hours to overnight).