Crispy Baked Tequila Lime Chicken Wings (Air Fryer Option)

These crispy Tequila Lime Chicken Wings are baked to perfection, and then coated in a zesty tequila-infused lime glaze. Great for game day and summer events!

Course Appetizer

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 406kcal

Author Rebecca Taig

Ingredients

Chicken Wings

2 pounds chicken wings (about 20-24 wings), wingette, and drummette separated
1 tablespoon avocado oil
salt and black pepper, to taste

Tequila Lime Glaze

¼ cup tequila (60 grams)
2 limes juiced and zest, finely grated
4 tablespoons honey or agave (84 grams)
2 teaspoons minced garlic
1 teaspoon ancho chili powder
½ teaspoon cumin powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 425℉. Layer a piece of parchment paper onto a baking sheet then place a wire rack on top of the parchment paper. Lightly grease the wire rack with a little oil to keep the wings from sticking.
Prep the wings. Using paper towels, pat the wings dry to remove any moisture. In a large mixing bowl, toss the wings with the avocado oil, salt, and black pepper.
Bake the wings. Spread out the wings in a single layer on the wire rack. Bake for 45-50 minutes or until crispy.
Make the glaze. While the wings are cooking, make the glaze. In a medium saucepan over medium heat, add the tequila, honey, lime juice, lime zest, minced garlic, cumin powder, ancho chili powder, salt, and black pepper. Bring the mixture to a simmer while whisking continuously for 15-20 minutes or until reduced and thickened with a jammy texture.
Set the glaze aside. Turn off the burner and let the glaze rest until the wings are ready. The glaze will thicken as it cools.
Remove the wings from the oven. Once the wings have reached a crispy golden brown color, remove the wings from the oven and add them to a large bowl.
Coat the wings. Pour the glaze on top of the wings, and toss until fully coated. Top with cilantro and lime wedges, if desired.

Notes

Bring the sauce to a simmer. It’s important to let the sauce simmer so that the tequila can cook down. This may take between 15-20 minutes. Make sure the heat is not too avoid burning the honey.

Dry the wings: Drying the chicken wings thoroughly with paper towels before seasoning is essential for achieving extra crispy skin.

Bake the wings on a wire rack. Placing the wings on a wire baking rack is the best way to help air circulate, making the wings crispier. Make sure to slather the rack with oil to help prevent the wings from sticking.

Nutrition