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Roasted Tequila-Lime Wings by Amanda Haas

15

30

Hickory

These tequila lime wings start with a south of the border rub, before getting a proper wood-fired roasting. We finish them with a tequila-lime glaze for a taste you can raise a shot glass to.

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  • 3 Pound chicken wings

  • 2 Teaspoon ancho chile powder

  • 2 Teaspoon brown sugar

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon cumin

  • 1 Teaspoon kosher salt

  • 1 Teaspoon chili powder

  • 2 Tablespoon vegetable oil

  • 1/4 Cup honey

  • 1/4 Cup pineapple juice

  • 3 Tablespoon Tequila

  • 1 1/2 Tablespoon hot sauce

  • 1 1/2 Tablespoon butter

  • 1 1/2 Tablespoon lime juice

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 2

    If you bought whole chicken wings, remove the tip and separate the drumettes and wings from each other. Pat them dry. Discard the wing tips or save them for chicken stock.

    • 3 Pound chicken wings

  • 3

    Combine all of the dry rub ingredients in a medium bowl. Add the oil and whisk to combine. Add the chicken wings and toss well to coat.

    • 2 Teaspoon ancho chile powder

    • 2 Teaspoon brown sugar

    • 1 Teaspoon granulated garlic

    • 1 Teaspoon cumin

    • 1 Teaspoon kosher salt

    • 1 Teaspoon chili powder

    • 2 Tablespoon vegetable oil

  • 4

    For the Glaze: Combine glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken, about 3 minutes. Keep the syrup warm while waiting to glaze.

    • 1/4 Cup honey

    • 1/4 Cup pineapple juice

    • 3 Tablespoon Tequila

    • 1 1/2 Tablespoon hot sauce

    • 1 1/2 Tablespoon butter

    • 1 1/2 Tablespoon lime juice

  • 5

    Place the wings directly on the grill grate and cook, turning once, until the internal temperature of the wings reach 155-160℉, about 20 minutes.

    500 ˚F

    155 ˚F

  • 6

    Brush the wings with the glaze and continue to cook until the internal temperature reaches 165-175℉, about 5-10 minutes longer.

    500 ˚F

    165 ˚F

  • 7

    Serve warm. Enjoy!