Name: Tequila-Tangerine Chicken Wings
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup soy sauce; 1/4 cup tequila; 2 jalapeños, thinly sliced, plus more for garnish; 2 tangerines, thinly sliced, plus 1 1/3 cups tangerine juice, plus more tangerine slices for garnish; 2 tablespoons cornstarch; Neutral oil, for frying; 2 pounds whole chicken wings (about 12 wings); Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside.
Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.