Longhorn Tequila Wings Recipes

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Tequila Lime sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine

Steps:

• In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
• Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
• For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
• Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
• While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
• When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Steps:

• Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
• Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
• Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

Steps:

• For the wings: In the jar of a blender, combine the lemon juice, tequila, brown sugar, garlic powder, onion powder, paprika, cilantro and 4 tablespoons salt. Blend together. Place the chicken wings in a large bowl and pour the marinade over, turning to coat well. Let sit in the fridge for 25 minutes or up to overnight.
• For the blue cheese dressing: Mix together the blue cheese, sour cream, mayonnaise, tequila, sugar, dill, garlic powder, onion powder and 2 tablespoons salt. Cover and refrigerate.
• For the chipotle tequila sauce: In a blender, blend the chipotles (with their juice) and agave until smooth.
• Prepare a grill for medium heat; lightly oil the grates. Grill the wings, turning occasionally, until cooked through, 30 to 40 minutes. Brush all over with the chipotle glaze and cook 5 minutes more. Serve with additional chipotle sauce on the side.

Steps:

• Place the half a cup of reposada tequila in a small sauce pan and place it over high heat to burn off the alcohol. Turn off the heat after about a minute. Pour it into a bowl and add the lime zest, wait until you smell the lime and then add the cold water. Then add 1/2 cup of salt and a 1/4 cup of sugar. Whisk until the salt is dissolved. Add the wings and place in the fridge for 1 hour and 20 minutes.
• Remove the wings from the brine and place them on a rack that is placed onto a sheet tray and put them back into the fridge. They need to dry for two hours and they can be held up to twenty four hours at this point.
• In a large mixing bowl, and I mean large because the hot wings are going right into this bowl to be tossed in the dressing, combine all the dressing ingredients and whisk. This too can be done up two twenty four hours ahead of time.
• Place the dredging mix into a large plastic bag. Add the wings and shake to coat. Heat the oven to 250 degrees.
• Place a deep large Dutch oven over medium high heat and add peanut oil so it doesn't fill the pot more than a third. Heat to 375 degrees.
• You will probably need to do this in batches so have a tray with a rack ready.
• When the oil comes back to temp add as many wings as you can with out crowding them and cook them until they have browned.
• Remove them from the oil and place them onto the rack and then put them into the oven. If for some reason they are browning before they are done let them finish cooking in the oven. As a matter of fact they can be held in the oven for up to 15 minutes after then are done and they will remain juicy while you finish other dishes. Continue frying and placing the wings into the oven until you are finished.
• Once you have completed frying remove the wings from the oven and place all the wings into the dressing bowl. Toss to coat and then dump the hot wings onto a platter