Ingredients
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1 kilogram chicken wings
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4 garlic cloves, minced
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finely grated zest and juice 1 lime
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2 tablespoons Jose Cuervo tequila
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2 tablespoons honey
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2 tablespoons olive oil
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1 tablespoon chopped chipotle chillies in adobo sauce
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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teaspoon table salt
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teaspoon cracked pepper
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TO SERVE
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1 red chilli, thinly sliced (optional)
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handful fresh coriander leaves
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lime wedges
Spice up your life with a pile of fiery chicken wings matched with the smooth kick of Jose Cuervo Tequila on ice, as featured in the latest issue of dish magazine. Serves 4-6
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Place chicken wings in a large non-metallic bowl. Add the remaining ingredients, combine and cover. Refrigerate for 6 hours or overnight.
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You will need to line a baking tray with baking paper.
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Preheat the oven to 190C. Place the chicken wings on the prepared baking tray and brush over any remaining marinade.
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Bake for 20 minutes, turn the wings over then bake for a further 15-20 minutes, or until golden brown and cooked through.
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To serve: Top the wings with the chilli and coriander leaves and serve with lime wedges for squeezing over.
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