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Tequila Lime Chipotle Wings
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NecessaryIndulg
Posts: 1,298
We eat wings once a week so I love finding sauces to add into our rotation. This is a keeper, for sure.
I seasoned the wings with salt, pepper, and chili powder @Village Idiot sent to me.
I cooked them raised direct at 300F for a little over an hour.
The sauce is Tequila, chipotle peppers in adobo sauce, honey, garlic, limes, lemon, and cilantro.
I used my small Ninja processor for the sauce, but you can also just finely chop the peppers and garlic with a knife.
Add the sauce to a pan and simmer until the sauce thickens some, about 10-20 minutes.
Once your wings are cooked:
Toss them with the sauce:
Add the lemon zest and chopped cilantro:
These Tequila Lime Chipotle Chicken Wings have the perfect combination of heat, sweet, smoke, and tang.
Recipe:
More photos and info HERE.
I seasoned the wings with salt, pepper, and chili powder @Village Idiot sent to me.
I cooked them raised direct at 300F for a little over an hour.
The sauce is Tequila, chipotle peppers in adobo sauce, honey, garlic, limes, lemon, and cilantro.
I used my small Ninja processor for the sauce, but you can also just finely chop the peppers and garlic with a knife.
Add the sauce to a pan and simmer until the sauce thickens some, about 10-20 minutes.
Once your wings are cooked:
Toss them with the sauce:
Add the lemon zest and chopped cilantro:
These Tequila Lime Chipotle Chicken Wings have the perfect combination of heat, sweet, smoke, and tang.
Recipe:
- 3-4 pounds chicken wings, cooked
- Cilantro, to taste
- ½ cup tequila
- ½ cup honey
- ¼ cup lime/lemon juice
- 3 cloves garlic
- 3 chipotle peppers
- 5 TBS adobo sauce
Instructions
- Zest the lemon and set aside for later.
- Chop the cilantro and set aside for later.
- Combine the tequila, honey, lime/lemon juice, garlic, chipotle peppers and adobo sauce in a small food processor and mix until well combined.
- If you don't have a processor, finely chop the peppers and garlic with a knife.
- Add the sauce to a saucepan and bring to a simmer.
- Simmer until the sauce thickens some, about 10-20 minutes.
- Toss the sauce with the cooked chicken wings.
- Add the lemon zest and chopped cilantro.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
Comments
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Sorry about the photo sizes, I think I fixed it.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I have some wings in fridge. Mmmm
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Those sound and look REALLY good!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Sounds awesome. Thanks for sharing!! Bookmarked.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks awesome
Wimberley,TX
X-Large,Large, Medium and Small
17" and 28" Blackstones -
Those look outstanding! And nice saucier!Sandy Springs & Dawsonville Ga
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Yum! Bookmarked!
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Thanks for sharing Kristi!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yep, nice! BookmarkedPure MichiganGrand Rapids, Michigan LBGE, SBGE
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Looks and sound remarkable!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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We did the sauce tonight. It was phenomenal! Nice tang, touch of heat and sweetness. A+ recipe! Thanks again!
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Sister those wings look almost as good as your avatar. Awesome job.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oh yeah... I want some!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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These are definitely bookmarked!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I'd eat those....bookmarking the page actually so that I make sure I do!Johnson & Wales University 2007
University of Tennessee 2009
Currently residing in: Canton, Ohio
Currently listening to: Metallica
My Other Car is a Big Green Egg -
Can't wait to try that sauce, thanks for sharing.Packerland, Wisconsin
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Thanks, @Dyal_SC, I'm so glad y'all liked it. Your chicken lollipops looked outstanding!Dyal_SC said:We did the sauce tonight. It was phenomenal! Nice tang, touch of heat and sweetness. A+ recipe! Thanks again! I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Wow looks awesome.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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Those look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Looks great! I am always looking for new wing recipes I will have to try this one soon.
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Did these today and they are off the charts!! Delicious! Thanks for posting this recipe!!Brandon, MS
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^^^^ me too+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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Awesome! Thank you for letting me know, @loveTheEgg and @sumoconnell ... so happy you loved them! I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Toronto, Ontario, Large, Large, Mini Max
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Have these on right now!! They look awesome, can't wait to eat. However, the sauce is a little hot for the miss, so I am only tossing half of them.
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@eggingout1983 WOW~ They look so good!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
We made this tonight. It is a keeper. The only change, we left out the cilantro. Neither on of us are all that fond of the herb. Didn't use all the sauce on the chicken, used it to sauce the tater tots too. Wow Kristi you did good. Going to use this on the next pork tenderloin.Large, small and mini now Egging in Rowlett Tx
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