Tequila Lime “Margarita” Chicken Wings and Southwest Ranch Dipping Sauce

 

Wasted away again in Margarita-wing-ville …

 

I know, a Jimmy Buffet reference. Gimmie a break, though.  It’s Sunday afternoon, I’ve got a bit of writers block going on, and I just made wings that literally taste like a top shelf margarita. (And I just got a manicure … see those pretty nails?)

 

All excuses for literary creativity aside, these wings are really good and really unique.  The tequila and lime hit you right off the bat, while the heat from the jalapeno and chili powder slowly sneak in.  Dip ’em in the vibrant green sauce and you’ve got a meal any Jimmy Buffet fan would be more than happy to devour.  If you’re not a Jimmy Buffet fan, then just pretend you didn’t read the above and know that these wings are delicious.

 

Chicken Wing Ingredients:

• 1/2 cup tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tbsp chili powder
• 1 small jalapeno pepper, seeds and ribs removed
• 3 garlic cloves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• A small handful fresh cilantro
• 3 lbs chicken wings, split at the joint, tips removed

Southwestern Ranch Dipping Sauce Ingredients:

• 8 oz sour cream
• 1/2 avocado
• 1 small jalapeno pepper, seeds and ribs removed
• 1 garlic clove
• 2-3 tbsp fresh cilantro
• 1 1/2 tbsp lime juice
• 2-3 tbsp Ranch dressing mix
• A pinch of salt

Directions:

First, make the chicken marinade.  Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic cloves, salt, pepper, and cilantro in a blender or food processor.  Blend until all ingredients have been chopped, 2 minutes.  In a large bowl combine the chicken wings and the marinade.  Refrigerate for at least 2-3 hours and if possible, overnight.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with foil.  Place baking rack on top of foil.  Place wings on rack.

Transfer the marinade to a sauce pan.  Bring marinade to a vigorous boil over high heat for 2 minutes, then reduce heat to medium-low and cook for 20 minutes until sauce has thickened.

Bake chicken for 45-50 minutes, turning chicken and basting with reduced marinade multiple times throughout. Broil or throw on the grill for the last 5 minutes of cooking to crisp up the skin.

While wings are baking, combine dip ingredients in a food processor and blend until smooth and creamy.  If you double the recipe, no need to double the sauce.  There will be plenty leftover.

Sprinkle wings with freshly chopped cilantro to serve. Add a side of dipping sauce and plenty of napkins.

Serving: 6 (Serving size: 4-5)

Note:  Cooking alcohol in a pan over medium heat or when in the oven will reduce most of the alcohol through evaporation, but not all.  Do be aware, if you are serving children.

Thank you Casa Noble for sponsoring this post.