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Chicken wings in a margarita marinade: Alitas al tequila by Karen Hursh Graber © 2014

This recipe for chicken wings in a margarita marinade is adapted from one in Sunset magazine, but with more emphasis on the fresh taste of lime and less on the triple sec.


  • 3 pounds chicken wings, tips removed, cut in half at the joint
  • ¾ cup tequila
  • ½ cup triple sec, Cointreau or Mexican Controy
  • ¼ cup fresh lime juice
  • Salt to taste

Place chicken in a bowl. Mix remaining ingredients, pour marinade over chicken and stir to distribute. Cover and refrigerate for at least 2 hours and even overnight. Place wings on racks on baking sheets. Bake the wings for one hour or until no longer pink in the middle. They may also be grilled. Makes about 44 wingettes.

Link to source article
Mexican ways with wings: The food craze that took flight


Published or Updated on: November 27, 2014 by Karen Hursh Graber © 2014
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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