Tequila Glazed Wings
This is a recipe for sweet, sticky and (if you like it) spicy chicken wings, done in a Tex-Mex style.
Method: Smoke, Grill
Suggested Woods: Hickory, Apple
Approx Cook Time: 1.5 hours
First of all, put the wings in a large bowl and marinate the wings in;
- 2 tbs Olive oil
- 1 Limes juice
- 2 Shots of Tequila
- 1 tsp chilli flakes or to taste
- 1 tsp each of sea salt and pepper
Cover the bowl with clingfilm and put them in the fridge until you’re ready to cook them, one hour minimum to let the flavours penetrate the skin. Keep the bowl and the juice in the bottom.
Take the wings out of the bowl and hot smoke them at around 250f for 45 mins, adding your chips/chunks at the beginning and half an hour in.
Whilst they’re on the smoker, add the following to the bowl (you did keep it right?);
- ½ tsp Habañero Tabasco
- 2 finely chopped chillies
- 4 tbs honey
- 2 tbs demerara sugar
- 1 cup of cola
- ½ a cup of ketchup
Mix this well and put it in a saucepan over low heat, the top should only just bubble/froth.
Once the wings have been smoking for 45 mins, take them off and put them into the bowl (still got it?)
Pour about ¼ of the sauce from the saucepan onto the wings and give them a shake to cover them evenly, before putting them back on the smoker for 15 mins, and putting the saucepan back on the heat, stirring it occasionally.
Take out the waterpan and grill the wings over the coals skin side up, spooning ½ the remaining sauce in the bowl (THE bowl) over the wings, and shut the lid for 5 minutes.
After the 5 is up, open the lid and turn the wings skin side down, baste them again, using all the sauce if you can. This not only glazes the wings and gives them their sticky, slightly charred skin, but also looks really cool with the flambe effect when the sauce hits the coals.
Keep turning the wings for about 5-10 minutes, until they look like you like them, take the saucepan off the heat and pour the sauce into a bowl or bowls to use as a dipping sauce for your wings.
The times in the recipes we write are approximate, due to all manner of factors including weather, the charcoal you use and many more, but fear not!
For there is a sure way to tell whether or not your cook is done. Internal temperature is accurate and infallible if it is taken correctly. The most important things to do are:
- Take the temperature in the centre of the largest piece of meat (e.g. on a chicken this would be the breast.
- Make sure the probe isn’t touching the bone, you will know if it does as the temperature will be impossibly high.
For Chicken 165°F is done.