The flavours of Mexico need no introduction to most people; unfortunately though, our image of Mexican cuisine has been somewhat tainted by cheap and nasty imitation spice mixes and fajita kits found on supermarket shelves. Enjoy an authentic taste of Mexico with this super fresh Chicken Wings recipe. Note – requires overnight marinating and a love of serious flavour.
Tequila and Lime Chicken Wings with a Zingy Side Salad
Enjoy an authentic taste of Mexico with these super fresh chicken wings, marinated overnight in tequila and lime. Paired with a vibrant and crunchy side salad, this dish is perfect for those who love serious flavour.
Servings: 4 Serves
Calories: 450kcal
Cost: $25
Equipment
- Food processor
- Roasting Dish
- Large Bowl
Ingredients
For the Chicken Wings:
- 20 free-range chicken wings
- 2 large limes juice of both, zest of one
- ½ cup gold tequila
- 2 tbsp blue agave syrup
- 2 tbsp olive oil
- 3 garlic cloves
- 1 large green jalapeno pepper deseeded
- Large handful fresh coriander
- 1 tsp sea salt
For the Salad:
- ½ small red cabbage finely shredded
- ½ small white cabbage finely shredded
- 1 bulb fennel finely sliced
- 8 spring onions finely sliced
- 10 radishes finely sliced
- 2 large green jalapeno peppers finely sliced
- 1 large handful fresh coriander finely chopped
- 1 small handful fresh mint finely chopped
- Juice of 2 limes
- Olive oil to taste
- Sea salt and black pepper to taste
Instructions
The Night Before:
- Marinate the Chicken: Collect the juice of both limes and the zest of one. Combine in a food processor with the remaining marinade ingredients. Score the chicken wings with a sharp knife, and rub in the marinade. Set aside in a bowl covered with cling film, and keep in the fridge overnight.
On the Day:
- Preheat the Oven: Preheat the oven to 180C / 350F / Gas mark 5.
- Bake the Chicken Wings: Around 30 minutes before you are due to serve, place chicken wings in a roasting dish, saving any excess liquid left in the bowl for now. Bake in the oven until fully cooked through.
- Prepare the Salad: Finely shred the white cabbage into a large bowl. Finely slice the fennel, spring onions, radishes, and jalapenos, and add to the bowl with the cabbage. Toss in the herbs, and drizzle with a good glug of olive oil. Season well with salt and pepper. Finally, shred the red cabbage and add to the bowl (to avoid staining the other ingredients). Squeeze over the lime juice to taste, toss together one last time, then leave to chill in the fridge.
- Baste and Finish the Chicken: Remove the chicken from the oven and baste in the remaining liquid. Return to the oven for the final 5 minutes.
- Serve: Serve the hot chicken wings alongside the chilled, zingy side salad.
Notes
- Marinating the chicken overnight enhances the flavour, so don’t skip this step.
- Adjust the amount of jalapeno in the salad based on your spice preference.
- This dish is great for outdoor dining and pairs well with a refreshing drink.
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These Tequila and Lime Chicken Wings were a hit at our dinner party last night! The marinade infused the wings with such a vibrant, zesty flavor that paired perfectly with the crisp, refreshing salad. I loved how the flavors of Mexico came through authentically without being overwhelming. This recipe is definitely going into my favorites list for summer gatherings!