Best 7 Spicy Tequila Sunrise Chicken Wings Recipes

TEQUILA-LIME CHICKEN WINGS WITH SPICY AVOCADO CREMA

Steps:

• Position an oven rack in the top third of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil.
• Place the chicken wings on the prepared baking sheet. Toss with 2 tablespoons of the oil, 1 tablespoon of the salt and the black pepper. Bake until the wings are completely cooked through and just beginning to brown, about 25 minutes.
• While the chicken wings bake, prepare the tequila lime sauce. Heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the red onion, jalapeno and garlic and cook until softened, about 2 minutes. Season with the remaining 1/2 teaspoon salt. Add the cumin and coriander and cook until the spices are toasted and fragrant, an additional 1 minute. Add the tequila, lime juice, hot sauce and agave and bring to a boil. Continue to boil until thickened and slightly reduced, about 5 minutes. Melt in the butter and cook the sauce 1 minute more. Remove from the heat.
• When the wings are cooked through and beginning to brown, remove the baking sheet and turn the oven to the broiler setting. Pour the sauce over the wings, toss to coat and put them back under the broiler to crisp, 2 to 3 minutes per side. Top with the cilantro and serve immediately with the Spicy Avocado Crema.
• Put the crema, cilantro, lime juice, hot sauce, garlic, avocado and jalapeno in a food processor and process until completely smooth. Season with salt. Refrigerate in an airtight container until ready to serve. Can be made 1 day in advance.

TEQUILA SPIKED CHICKEN WINGS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes. Meanwhile, add all ingredients for Tequila Lime Sauce to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Keep warm. Heat a grill to high heat. Grill the wings until marked, 10 to 15 minutes, turning as needed. Drizzle the wings with the sauce and top with cilantro, if desired. Serve immediately.

SPICY TEQUILA SUNRISE

Steps:

• For the spicy tequila: Pour the tequila into a small jar and add the jalapeno. Cover and let sit overnight or up to 2 days if you want it really spicy. Strain, discarding the jalapeno. Cover and store in a cool, dark place.
• For the spicy tequila sunrise: Fill a tall glass with ice. Pour in the orange juice and spicy tequila. Slowly pour in the grenadine and watch it sink to the bottom; do not stir. Garnish with the orange and jalapeno slices and a cherry.

SPICY TEQUILA SUNRISE CHICKEN WINGS

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.

TEQUILA-MARINATED CRISPY CHICKEN WINGS

Steps:

• Cut the chicken wings into 2 pieces at the joint, discarding the tips.
• Place the chicken wings in a non metallic dish and add the remaining ingredients.
• Toss well to coat, then cover and let marinated in the refrigerator for at least 3 hours or overnight.
• Preheat the grill.
• Cook the chicken over hot coals, turning occasionally, for 15-20 minutes, or until crisply browned and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Serve at once.

SPICY TEQUILA SUNRISE CHICKEN WINGS

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.

SUNSHINE CHICKEN WINGS

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cut chicken wings into three sections; discard wing tips. Dip wings into sauce and place on two foil-lined 15x10x1-in. baking pans. , Bake at 350° for 45 minutes, reversing pans once during baking. Serve immediately or cover and refrigerate for up to 2 days before serving. Keep warm in 6-qt. slow cooker.