Lets make some delicious chile packed tequila lime wings. Making the marinade and making the glaze make all the difference.
Chile Tequila Lime Wings
Marinade:
3-6 chile de arbol
3 California
1 ancho Pasilla
2 chile guajillo
6 cloves garlic
Honey
1 jalapeño
1 shallot
Salt
Peppercorns
Chicken bullion
Achiote paste
Limes
2 cups boiling water
Toast chilles in cast iron with a little oil and place the Chiles in boiling water to rehydrate for a few minutes.
Add Chiles with the boiling water you poured in to a blender along with your garlic. Add in 1 tbsp chicken bullion, 1/2 tbsp salt, 1 tsp pepper corns, 1/2 tablespoon onion powder, 1 shalllot, 1 fresh jalapeño, zest of 1-2 limes, juice of 2 limes and 2 tbsp honey. Blend, taste, adjust if needed and strain.
Marinate your chicken for at least 4 hours but reserve 1/3 of the marinade mix to make the sauce.
Remove wings from fridge 30 minutes prior to cooking and season with @blazingstarbbq Reaper Rub for a lil sweet heat.
Chile tequila lime glaze
1/3 of the marinade
4 tbsp butter
Tequila
Limes
Brown sugar
2 tbsp corn starch mixed with 2 tbsp water (corn starch slurry)
Brown your butter in a pan by slowly melting it and letting it cook for a few minutes. Do this on a medium low heat. You don’t want to burn the butter.
Add in the brown sugar and whisk in with the butter. Whisk in a lil of the marinade at a time and add in the tequila. Let this reduce by 1/3 and whisk in the corn starch slurry. Whisk until thickened and set aside.
When it’s wing o’clock you place them on your smoker (im using my @campchef Woodwind Pro) at 225 degrees for 35 minutes then sauce the wings and place them back in the smoker at 350 for 25 minutes. Perfect wings Everytime.
My dipping sauce was a mix of mayo, a lil bit of the glaze and ranch seasoning.
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11 сен 2024
