By Chef David Blackmon Nutrition Facts per 2-piece serving: Diabetic exchanges: 97 calories (64% calories from fat), 7 g protein, 7 g total fat (1.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 27 mg cholesterol, 28 mg sodium 1 medium fat protein, 1/2 fat
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preparation
preparation Time0 mins
cook Time
0 mins
servings
3
calories
915 per serving
ingredients
- 3 pounds chicken wings (about 21 to 22 wings), separated at joints, wing tips discarded
- 1/2 cup tequila
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice, fresh
- 1/4 cup orange juice, fresh
- 2 tablespoons olive oil
- 1/2 tablespoons cracked fresh pepper
- 3 large cloves of garlic, minced
- 2 teaspoons Tabasco sauce, to taste
- 1 teaspoons orange zest, grated
- 1 teaspoons lime zest, grated
- 2 long strips orange zest, curled into spirals for garnish
- 2 fresh limes, cut into wedges for garnish
- 2 fresh cilantro sprigs, for garnish
directions
Step 1
Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
Step 2
In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
Step 3
Next Day: Preheat oven to 350°F
Step 4
Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
Step 5
Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
Step 6
Remove the wings from the oven and preheat the broiler.
Step 7
Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade.
Step 8
To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.