Roasted Tequila-Lime Wings by Amanda Haas
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These tequila lime wings start with a south of the border rub, before getting a proper wood-fired roasting. We finish them with a tequila-lime glaze for a taste you can raise a shot glass to.
Prep Time
15 Minutes
Cook Time
30 Minutes
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 3 Pound | chicken wings |
| 2 Teaspoon | ancho chile powder |
| 2 Teaspoon | brown sugar |
| 1 Teaspoon | granulated garlic |
| 1 Teaspoon | cumin |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | chili powder |
| 2 Tablespoon | vegetable oil |
| 1/4 Cup | honey |
| 1/4 Cup | pineapple juice |
| 3 Tablespoon | Tequila |
| 1 1/2 Tablespoon | hot sauce |
| 1 1/2 Tablespoon | butter |
| 1 1/2 Tablespoon | lime juice |
Step
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
2
If you bought whole chicken wings, remove the tip and separate the drumettes and wings from each other. Pat them dry. Discard the wing tips or save them for chicken stock.
3
Combine all of the dry rub ingredients in a medium bowl. Add the oil and whisk to combine. Add the chicken wings and toss well to coat.
4
For the Glaze: Combine glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken, about 3 minutes. Keep the syrup warm while waiting to glaze.
5
Place the wings directly on the grill grate and cook, turning once, until the internal temperature of the wings reach 155-160℉, about 20 minutes.
500 ˚F / 260 ˚C
155 ˚F / 68 ˚C
6
Brush the wings with the glaze and continue to cook until the internal temperature reaches 165-175℉, about 5-10 minutes longer.
500 ˚F / 260 ˚C
165 ˚F / 74 ˚C
7
Serve warm. Enjoy!
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