| Recipes |

Game Day Snacks: Baked Tequila Lime Wings

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Football -- it's finally here! I can't wait to throw on a jersey, stress over my fantasy team and get drunk while watching the games every weekend. But just as important, I can't wait to eat a shit ton of wings, really, really good wangz. I like to bake mine in the oven to cut some fat while still keeping each wing nice and crisp.

Fresh lime juice, a hint of cumin and a splash of tequila make these Tequila Lime Wings the perfect gametime snack. I serve them alongside a homemade Buttermilk Dill Ranch. Ahh, I love wings...I mean football.

Here's how to make them:


Baked Wings yields about 3 dozen

  • 3 lbs chicken wings, tips removed, cut into drumettes and flats
  • Canola oil
  • Kosher salt
  • Pepper

    Tequila Lime Marinade

  • 1/2 cup gold tequila
  • 5 limes
  • 3 tbsp honey or agave syrup
  • 1 tbsp cumin
  • 1 tsp chile powder
  • ½ tbsp kosher salt
  • ½ tbsp freshly ground black pepper

    Buttermilk Dill Ranch

  • 1 cup buttermilk
  • ½ cup mayonnaise (I use reduced-fat or substitute Greek yogurt)
  • 1 tsp lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • Salt
  • Pepper


    Preheat oven to 400 degrees.

    Drizzle wings with about 2 tbsp oil and sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.

    Arrange in a single layer on baking sheets and cook until crisp and cooked through, about 45-50 minutes, turning halfway through cooking time.

    Meanwhile, whisk together tequila, the zest of 1 lime, fresh squeezed lime juice, honey, cumin, chile powder, salt and pepper.

    Toss cooked wings in marinade to coat.

    Increase oven temp to 425 degrees.

    Line baking sheets with foil and arrange coated wings in a single layer, reserving the bowl of leftover marinade.

    Bake again, turning halfway through cooking until glaze begins to caramelize and wings are crisp, about 5-10 minutes.

    Meanwhile, whisk together buttermilk, mayonnaise, lemon juice, onion powder and garlic powder. Stir in chopped fresh herbs and season with salt and pepper to taste. Keep refrigerated until ready to serve.

    Serve wings hot drizzled with reserved marinade and alongside fresh cut veggies and buttermilk ranch dip.

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