Preparation Time: 20 minutes

Cook Time: 60 minutes

Cut: Wings


4 lb chicken wings
2 Tbsp (30 ml) baking powder
1/4 tsp (1.25 ml) sea salt
1/2 tsp (2.5 ml) cracked black pepper

Chili Lime Sauce:
1/4 cup (60 ml) melted butter
1 Tbsp (15 ml) brown sugar
2 Tbsp (30 ml) tequila
4-5 cloves garlic, peeled and minced
Small bunch of cilantro, leaves and stems finely chopped
4 jalapenos, seeded and finely chopped
1 tsp (5 ml) onion powder
1-2 Tbsp (15 -30 ml) hot sauce
1/2 tsp (2.5 ml) sea salt
Zest of 1 lime
Juice of 2 limes


Preheat oven to 425F.

Put baking racks on large rimmed sheet pans (may need 2 racks per pan).  Spray racks and pans with non-stick spray.

Pat wings dry with paper towels and place in a large re-sealable bag. Add baking powder, salt and pepper to wings. Seal bag, and shake it until all the wings are coated.

Place the wings on the racks. Bake for 45-55 minutes, rotating the sheet pan halfway through the cooking process. Wings are ready when they are dark golden brown and crispy (for extra crispy wings – cook another 5-10 minutes).

Chili Lime Sauce:
In a saucepan over medium heat combine butter and sugar; stir to dissolve sugar. Add the tequila and garlic; stir cook for 1 minute.

Add the cilantro, jalapenos, onion powder, hot sauce, sea salt, lime zest and juice to butter mixture and stir to combine. Cook for 2 minutes and remove from heat.

Using a hand blender, blend the mixture until sauce is almost pureed (you should still be able to see small particles of the chilies and cilantro).

Place the cooked chicken wings in a large bowl, add the sauce, and toss to combine. Serve immediately.