Chile Tequila Lime Wings

Marinade:

3-6 chile de arbol 

3 California 

1 ancho Pasilla

2 chile guajillo 

6 cloves garlic

Honey

1 jalapeño 

1 shallot

Salt

Peppercorns

Chicken bullion

Achiote paste

Limes

Toast chilles in cast iron with a little oil and place the Chiles in boiling water to rehydrate for a few minutes. 

Add Chiles with the boiling water you poured in to a blender along with your garlic. Add in 1 tbsp chicken bullion, 1/2 tbsp salt, 1/2 tablespoon pepper corns, 1/2 tablespoon onion powder, 1 shalllot, 1 fresh jalapeño, zest of 1-2 limes, juice of 2 limes and 2 tbsp honey. Blend and taste. 

Marinate your chicken for at least 4 hours but reserve 1/3 of the marinade mix to make the sauce. 

Chile tequila lime glaze

1/3 of the marinade

4 tbsp butter 

Tequila

Limes

Brown sugar 

2 tbsp corn starch mixed with 2 tbsp water (corn starch slurry)

Brown your butter in a pan by slowly melting it and letting it cook for a few minutes. Do this on a medium low heat. You don’t want to burn the butter. 

Add in the brown sugar and whisk in with the butter. Whisk in a lil of the marinade at a time and add in the tequila. Let this reduce by 1/3 and whisk in the corn starch slurry. Whisk until thickened and set aside. 

When it’s wing o’clock you place them on your smoker at 225 degrees for 35 minutes then sauce the wings and place them back in the smoker at 350 for 25 minutes. Perfect wings Everytime.