1 kilogram chicken wings
4 garlic cloves, minced
finely grated zest and juice 1 lime
2 tablespoons Jose Cuervo tequila
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped chipotle chillies in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon table salt
½ teaspoon cracked pepper
1 red chilli, thinly sliced (optional)
handful fresh coriander leaves
Place chicken wings in a large non-metallic bowl. Add the remaining ingredients, combine and cover. Refrigerate for 6 hours or overnight.
You will need to line a baking tray with baking paper.
Preheat the oven to 190°C.
Place the chicken wings on the prepared baking tray and brush over any remaining marinade.
Bake for 20 minutes, turn the wings over then bake for a further 15-20 minutes, or until golden brown and cooked through.
To serve: Top the wings with the chilli and coriander leaves and serve with lime wedges for squeezing over.