'Better Than Wingstop' Fiery Lime Wings Recipe

Ingredients

• 1/4 cup tequila (gold variety)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon orange liqueur or triple sec
• 1 teaspoon salt
• 3 pounds raw chicken wings
• 1/2 cup salted butter
• 1/2 cup chipotle hot sauce
• 4 garlic cloves, peeled and minced
• 3 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground cayenne
• 2 teaspoons minced lime zest, divided
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• Vegetable or canola oil, for frying
• 1 teaspoon flaky sea salt

Instructions

1. 1

   To make the marinade, place the tequila, lime juice, honey, orange liqueur, and salt in a medium bowl. Whisk until the salt has dissolved.

2. 2

   Place the chicken wings in a sealable container or zipper bag.

3. 3

   Add the marinade and toss to coat. Refrigerate the wings for a minimum of 4 hours, maximum overnight. Rotate or flip the wings halfway through for maximum marinade saturation.

4. 4

   Once the wings have marinated, make the wing sauce by melting the butter in a small saucepan over medium heat.

5. 5

   Once melted, add the hot sauce, garlic, brown sugar, lime juice, paprika, cayenne, and 1 teaspoon of minced lime zest.

6. 6

   Whisk to combine and bring to a low simmer. Cook for 5 minutes, whisking frequently. Keep warm until ready to use.

7. 7

   Remove the wings from the marinade and drain them on either paper towels or on a wire rack.

8. 8

   Place the cornstarch and flour in a large bowl and whisk to combine.

9. 9

   Coat the wings in the dry mix and set them aside on a wire rack to rest.

10. 10

    Fill a large pot or Dutch oven ¼ full with oil. Bring to 350 F over high heat.

11. 11

    Once hot, add the wings in batches, and fry for 8 to 10 minutes or until crisp and cooked through.

12. 12

    Remove the fried wings from the oil and set them aside to drain on paper towels or on a clean wire rack.

13. 13

    Transfer the wings to a large bowl.

14. 14

    Add the wing sauce to the bowl and toss to coat.

15. 15

    Transfer the wings to a serving platter, sprinkle with flaky sea salt and the remaining lime zest, and serve.