Honey-Lime Baked Chicken Wings with Tequila Chipotle Glaze
Ingredients
- 2 pounds chicken wings (about a dozen)
- Sea salt & pepper
- 1/4 cup Altos Tequila Plata
- 1/4 cup coconut oil
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons adobo sauce, from 1 can chipotle in adobo (see note)
- 2 scallions, thinly sliced on the bias, for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the wings in an even layer. Season generously with salt and pepper. Roast in the oven for 30 minutes, or until the wings are crispy and golden. Remove the pan and carefully pour off any excess fat (see note). Flip the wings and return to the oven for another 15 minutes, or until browned on both sides.
- Meanwhile, make the glaze: in a small saucepan, combine the tequila, coconut oil, honey, lime juice, and adobo. Bring to a gentle simmer and cook over medium heat, swirling the pan occasionally, until a thick syrupy-like consistency that coats the sides of the pan, 3 minutes.
- Remove the wings from the oven and let stand for 5 minutes before transferring to a large bowl and tossing with the glaze.
- Garnish with scallions or cilantro and enjoy piping hot as an appetizer.
Notes
The wings will be their crispiest if they don’t pool in their own oil. If you have a wire rack that fits in your baking sheet – use it! Otherwise, when you remove the pan from the oven, carefully tilt it into the sink. A turkey baster works well for this. And you can always remove the wings to a bowl while you do this step to make it easier. If the wings haven’t rendered too much oil though, don’t worry about it.