Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Tequila Glazed Wings
This is a recipe for sweet, sticky and (if you like it) spicy chicken wings, done Tex-Mex style. Whip up these scrumptious chicken wings as a crowd-pleasing appetiser, snack, or even an indulgent lunch, they're amazingly delicious and the flavour combination is fantastic!
OVERVIEW
METHOD
Hot Smoking & Grilling
Prep Time
1 Hours
Cooking Time
1 hour and 30 minutes
Serves
12 - 14 Wings
Suggested Wood
Hickory or Apple
Ability
Beginner
INGREDIENTS
- 12 - 14 Chicken Wings
- 2 Tbsp Olive Oil
- Juice and zest of 1 Lime
- 2 Shots of Tequila
- 1 tsp Chilli Flakes or to taste
- 1 tsp Sea Salt
- 1 tsp Pepper
- ½ tsp Habañero Tabasco
- 2 Chillies, finely chopped
- 4 Tbsp Honey
- 2 Tbsp Demerara Sugar
- 1 cup of Cola
- ½ cup of Ketchup
INGREDIENTS
- 12 - 14 Chicken Wings
- 2 Tbsp Olive Oil
- Juice and zest of 1 Lime
- 2 Shots of Tequila
- 1 tsp Chilli Flakes or to taste
- 1 tsp Sea Salt
- 1 tsp Pepper
- ½ tsp Habañero Tabasco
- 2 Chillies, finely chopped
- 4 Tbsp Honey
- 2 Tbsp Demerara Sugar
- 1 cup of Cola
- ½ cup of Ketchup
METHOD
STEP 1
If you like trim the wing tips from the chicken and discard. Combine the olive oil, lime juice, tequila, chilli flakes, salt and pepper in a bowl. Place the chicken wings in a ziplock bag or tupperware with a lid and pour in the marinade. Rub the marinade into the wings, and then place in the fridge for a minimum of one hour to let the flavours penetrate the skin - we like to leave our wings to marinade overnight.
STEP 2
When you’re ready to cook, take the wings out of the fridge and allow to sit for 20 minutes. Set up your smoker to run low'n slow at 250°F / 120°C with the water in the pan and charcoal in the basket, and add a couple of handfuls of ProQ Smoking Wood Chips. Then pop the wings on the top grill and smoke for about 45 minutes. Reserve the bowl with the leftover marinade for later. After 30 minutes, add another handful of chips.
STEP 3
Whilst the wings are on the smoker, add the Tabasco, chopped chillies, honey, demerara sugar, cola and ketchup to a saucepan, mix well and heat over a low heat - the top should only just bubble and froth.
STEP 4
Once the wings have been smoking for 45 mins, take them off and put into the bowl with the reserved marinade. Pour about ¼ of the sauce from the saucepan onto the wings and give them a shake to cover evenly, before putting the wings back on the smoker for a further 15 mins. Place the saucepan back on a low heat, and stir occasionally.
STEP 5
Take out the water pan and when the grill is good and hot, grill the wings over the coals skin side up, spooning ½ the remaining sauce in the bowl over the wings, and shut the lid for 5 minutes.
STEP 6
After the 5 minutes is up, take the lid off and turn the wings skin side down, baste again, using all the sauce you can and give them another 5 minutes or so. This not only glazes the wings and gives them their sticky, slightly charred skin, but also looks really cool with the flambé effect when the sauce hits the coals.
Keep turning the wings for another 5 - 10 minutes. You want the internal temperature be 163°F/73°C.
STEP 7
Remove your wings from the grill and allow to rest for a few minutes before serving with leftover sauce.
