Tequila Chicken Wings

These chicken wings soak overnight in a marinade that’s basically a margarita gone savory. Half a cup of tequila, half a cup of lime (or lemon) juice, a bold hit of chili powder, cayenne, and plenty of black pepper. The tequila’s agave sweetness rounds out the citrus and spice while the acid tenderizes the skin for crispier grilling.

Four tablespoons of chili powder is not a typo. This marinade is meant to be assertive. The overnight soak gives the spice blend time to work its way into the meat, and the oil in the marinade keeps everything moist on the grill.

Grill over medium-high heat for 15 to 20 minutes, basting with the leftover marinade as they cook. The sugars in the tequila and citrus caramelize on the surface, building a sticky, charred crust with serious depth.

Serve these with a chunky salsa or a warm cheese dip for dunking.

Pro Tips

• Use a resealable bag for marinating. It keeps the wings fully submerged in the marinade with less liquid than a bowl.
• Pat the wings dry before grilling if you want crispier skin. Wet wings steam before they sear.
• Stop basting with the raw marinade 5 minutes before the wings come off the grill so it has time to cook through.

Variations

• Add 2 tablespoons of honey to the marinade for a sweet-heat, sticky wing.
• Use mezcal instead of tequila for a smokier, more complex flavor.
• Toss grilled wings in a quick lime-cilantro butter for a finishing glaze.