Tequila-Tangerine Chicken Wings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1118
- Total Fat
- 78
- Saturated Fat
- 10
- Carbohydrates
- 71
- Dietary Fiber
- 2
- Sugar
- 64
- Protein
- 29
- Cholesterol
- 163
- Sodium
- 1878
- Total: 1 hr 5 min
- Active: 35 min
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
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.