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Drunken Chicken Wings

Ingredients

Wing Sauce

  • 2 Tbsp butter
  • 2 garlic cloves minced
  • 1/4 c tequila
  • 2 Tbsp lime juice
  • 1/2 tsp cumin
  • 1/2 c hot sauce such as Texas Pete or Frank's Red Hot I used Frank's
  • 2 Tbsp cilantro coriander divided ~ 1 for the sauce; 1 for garnish

Wings

  • 2 lbs ~800g chicken wings cleaned and split into drums and winglets (only 1lb pictured)
  • salt and pepper

Herb Ranch Dip

  • 3 T mayonnaise such as Best Foods or Hellman's
  • 3 T light sour cream
  • 3 T low fat buttermilk
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 1/2 tsp dried cilantro coriander leaves
  • 1/2 tsp dried parsley

Instructions

Wing Sauce

  1. In a small sauce pan melt butter over medium heat.
  2. Saute garlic for a few minutes until softened. Do not let the butter and garlic brown.
  3. Add tequila, lime juice, and cumin taking care when working with alcohol near an open flame. Safest way is to remove the pan from the heat, pour in the alcohol and place the pan back over the flame. Turn heat to medium high and allow to cook for a few minutes reducing liquid by about 1/3.
  4. Add hot sauce and stir to combine.
  5. Add cilantro at the last minute.

Wings

  1. Preheat oven to 400*F (200*C)
  2. Spread wings in a single layer on a baking paper lined baking sheet.
  3. Season well with salt and pepper
  4. Bake on the top rack for 10 - 15 minutes per side. Skin should be crispy but meat still juicy.
  5. Brush with a little of the sauce and return to the oven for the last few minutes of baking.
  6. Remove and plate. Add extra sauce over the wings (as pictured) and serve with ranch dip.

Ranch Dip

  1. Combine all ingredients and return to the refrigerator until needed.