Tuesday, February 2, 2010

Tequila Lime Chicken Wings with Lime Cilantro Dipping Sauce

As a kid, I never liked the dark meat of chicken or turkey.  Thanksgiving would roll around, and my sister would happily gnaw on the succulent dark meat of a turkey leg, while on my plate were slices of turkey breast in all their dried glory.  I was as happy with my choice as my sister was with hers, but that was before I tried Buffalo wings.  Once I tried these spicy wings, I was converted to dark meat instantly, and I never looked back.  Sure, I still eat white meat chicken, but I love nothing more than a plate full of chicken wings.

I tried a recipe for Guy Fieri’s wings last year for Super Bowl, and they were a big hit.  So, when I saw his new wings in the current Food Network Magazine, I knew I needed to try them.  The Tequila Lime Chicken Wings are more flavorful than most other wings I’ve tried, because you put the marinade on the wings after they bake.  I was dubious at first, but after I tasted the tangy and spicy wings, I was convinced.



Tequila Lime Chicken Wings with Lime Cilantro Dipping Sauce
Adapted from Guy Fieri in the Food Network Magazine

3 pounds chicken wings (split at the joint, and tips removed)
Salt and freshly ground pepper
1 teaspoon grated lime zest
½ cup freshly squeezed lime juice
¼ cup tequila
1 Tablespoon honey
1 teaspoon ground cumin
1-2 chipotle peppers in adobo sauce, minced
1 Tablespoon adobo sauce
Chopped fresh cilantro

Preheat the oven to 350°F.  Sprinkle the wings with salt and pepper and place on a baking sheet in a single layer.  Bake the wings until golden brown, about 45 minutes.

Meanwhile, in a large bowl, mix the lime zest, limejuice, tequila, honey, cumin, adobo sauce, chipotle pepper, ½ teaspoon of salt and ½ teaspoon pepper.  Once the wings have cooked, place them in the bowl with the limejuice mixture and toss to coat.  Leave the wings in the marinade for at least 30 minutes.

Preheat a grill on high, and grill the wings until they have grill marks and are warmed through.   Serve with Cilantro Lime Dipping Sauce

Cilantro Lime Dipping Sauce
½ cup sour cream
1 Tablespoon mayonnaise
1 teaspoon grated lime zest
2 Tablespoons freshly squeezed limejuice
2 Tablespoons fresh cilantro, chopped

Mix all the ingredients in a small bowl, and chill until ready to serve.

6 comments:

  1. Looks yummy, being from Buffalo, I love my wings, but modify mine to a crunchy bake...these look great! Think I'll try them am my next book club.

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  2. Hi Dana, You'll have to let me know if your book club likes them. Thanks for reading!

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  3. Wings are considered white meat

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  4. Wings are considered white meat, so have hope you still don't like dark meat. lol

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  5. Breast vs thigh... light vs dark. If ya'll are professionals start your own blog and worry about it.

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  6. Thanks everyone for straightening me out that wings are considered white meat! You'll have to forgive me since for most of my life I only liked breast meat, so everything else was lumped into the dark meat category. I do eat wings and thighs now, but legs still give me trouble!
    Janice

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