Skip to Main Content
Roasted Tequila-Lime Wings by Amanda Haas

Roasted Tequila-Lime Wings by Amanda Haas

By This content is no longer available.

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.

Prep Time

15 Min

Cook Time

30 Min




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
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

    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.

  • 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.

  • 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 / 260 ˚C

    155 ˚F / 68 ˚C

  • 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 / 260 ˚C

    165 ˚F / 74 ˚C

  • 7

    Serve warm. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.