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Baked Margarita chicken wings with glaze served with lime and salt.

Margarita Chicken Wings Recipe

Crispy Margarita Chicken Wings coated in a citrusy lime glaze with a light sweetness and caramelised edges. Juicy inside with a slightly sticky coating, great for sharing.

Course: Appetiser, Main
Cuisine: American, Mexican
Prep Time: 8 hours 10 minutes
Cook Time: 50 minutes
Total Time: 9 hours
Servings: 4 to 6
Author: Recipe adapted from JBug’s Kitchen Antics

Ingredients

Margarita Marinade

  • 180 ml – ¾ cup tequila
  • 180 ml – ¾ cup triple sec
  • 60 ml – ¼ cup fresh lime juice
  • zest of 1 lime – using the juiced lime cut into pieces
  • 1 ½ tsp salt

Chicken Wings and Coating

  • 900 g to 1.3 kg – 2 to 3 lbs chicken wings – washed and dried
  • flour – for coating
  • honey – for glazing

For Serving

  • coarse salt
  • lime wedges
  • Tabasco – optional

Instructions

Marinate the Chicken Wings

  1. In a small bowl, combine the tequila, triple sec, lime juice, and salt. Stir until the salt has dissolved. Remove 80 ml – ⅓ cup of the mixture and set it aside in a covered container.
  2. Pour the remaining marinade into a large Ziploc bag and add the cut lime zest and the chicken wings.
  3. Seal the bag and place it in the fridge for 4 to 8 hours. Turn the bag occasionally.

Cooking the Margarita Chicken Wings

  1. When ready to cook the wings, drain them and coat them with flour. Shake off the excess.
  2. Place wings on a baking tray lined with baking paper and spray them with a little olive oil.

  3. Bake in a preheated oven at 200°C – 400°F for 25 minutes, brushing them frequently with the reserved marinade. Then turn the chicken wings. Bake them on the other side for another 25 minutes, brushing them frequently with the reserved marinade.

    Note: This cooking time also depends on the size of the wings you are using.

  4. During the last 15 minutes of cooking, drizzle the chicken wings with a small amount of honey and cook them until glazed and brown. You may need to put the wings under the broiler for a few minutes to give them more colour.
  5. Serve warm with fresh lime wedges, coarse salt, and some Tabasco on the side.