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.
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