Baked Margarita Chicken Wings

Baked Margarita Chicken Wings could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe makes 6 servings with 501 calories, 35g of protein, and 31g of fat each. For $1.82 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have juice of lemon, coarse sea salt, juice of orange, and a few other ingredients on hand, you can make it. Several people made this recipe, and 3765 would say it hit the spot. It works well as a reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Healthy Delicious. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is good. Try Margarita Chicken Wings, Margarita Chicken Wings, and Kicked-Up Margarita Chicken Wings for similar recipes.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

24 chicken wing pieces

coarse sea salt

¼ cup honey

1 lemon, juiced

2 limes, juiced

1 orange, juiced

¼ cup tequila

Equipment:

baking sheet

aluminum foil

oven

sauce pan

Cooking instruction summary:

Heat oven to 450ºF. Line a baking sheet with foil and set a baking rack on top.Sprinkle the chicken wings with a little salt and arrange skin-side up on the baking rack. Bake for 30 minutes, or until the skin is crisp and the chicken is cooked through.Meanwhile, in a small saucepan bring the tequila, honey, and juices to a simmer. Let simmer 10 minutes.Brush about half of the glaze onto the wings; cook another 10 minutes, or until the wings are golden brown. Remove from the oven and brush with remaining glaze. Sprinkle with coarse sea salt.Serve with hot sauce, if desired.

 

Step by step:


1. Heat oven to 450ºF. Line a baking sheet with foil and set a baking rack on top.Sprinkle the chicken wings with a little salt and arrange skin-side up on the baking rack.

2. Bake for 30 minutes, or until the skin is crisp and the chicken is cooked through.Meanwhile, in a small saucepan bring the tequila, honey, and juices to a simmer.

3. Let simmer 10 minutes.

4. Brush about half of the glaze onto the wings; cook another 10 minutes, or until the wings are golden brown.

5. Remove from the oven and brush with remaining glaze. Sprinkle with coarse sea salt.

6. Serve with hot sauce, if desired.


Nutrition Information:

Quickview
500k Calories
35g Protein
30g Total Fat
13g Carbs
7% Health Score
Limit These
Calories
500k
25%

Fat
30g
47%

  Saturated Fat
8g
54%

Carbohydrates
13g
5%

  Sugar
12g
14%

Cholesterol
148mg
49%

Sodium
335mg
15%

Alcohol
3g
19%

Get Enough Of These
Protein
35g
71%

Vitamin B3
11mg
57%

Selenium
29µg
43%

Vitamin B6
0.69mg
34%

Phosphorus
258mg
26%

Zinc
2mg
17%

Vitamin B5
1mg
15%

Vitamin C
11mg
14%

Iron
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B12
0.62µg
10%

Potassium
344mg
10%

Magnesium
37mg
9%

Vitamin B1
0.11mg
7%

Vitamin A
307IU
6%

Copper
0.09mg
5%

Vitamin E
0.61mg
4%

Folate
12µg
3%

Calcium
26mg
3%

Manganese
0.05mg
3%

Vitamin D
0.19µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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