Drunk Chicken Wings are a family favorite that always brings back memories of lively gatherings and good times. These wings are a twist on the classic Buffalo style, with a boozy kick that sets them apart. Juicy chicken wings marinated in a flavorful blend of spices then tossed in a sauce made with tequila and a hint of heat.
Every time I whip up a batch of these Drunk Chicken Wings, the kitchen fills with the aroma of wings. It takes me back to those evenings spent with loved ones, laughing and sharing stories around the table.
Ingredients For Drunk Chicken Wings
For the most flavor and juiciness, I recommend using fresh, whole chicken wings. You can also use pre-cut wingettes and drumettes.
For the tequila, opt for a decent quality blanco or silver tequila. These types of tequila have a clean, crisp flavor that will complement the other ingredients without overpowering them.
You can experiment with different types of tequila. Reposado tequila, aged in oak barrels, will add a subtle flavor. For a smoky, try using mezcal, a close cousin of tequila made from roasted agave.
Freshly squeezed lemon juice is always best. If you don’t have fresh lemons, high-quality bottled lemon juice can be a good substitute.
If you prefer a different citrus flavor, you can swap the lemon juice for lime juice.
Regular granulated sugar works perfectly fine for this recipe.
Extra virgin olive oil is a great choice.
Flaky sea salt, such as Maldon or fleur de sel, works beautifully.
Freshly ground black pepper is always recommended.
Whole black peppercorns are used in this recipe to infuse the marinade with a subtle, aromatic heat.
How To Make
In a mixing bowl, combine the tequila, lemon juice, sugar, olive oil, sea salt, ground pepper, and peppercorns. Mix well until the sugar has dissolved and the ingredients are thoroughly combined.
Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap. Place in the refrigerator to marinate for at least 4 hours, or ideally overnight.
When you’re ready to cook the wings, preheat your oven to 200ºC (approximately 400ºF).
Line a baking dish with aluminum foil for easy cleanup. Arrange the marinated chicken wings on the baking dish in a single layer, ensuring they are not crowded.
Drizzle any remaining marinade over the wings, making sure each one is coated with the sauce.
Place the baking dish in the preheated oven and bake for about 1 hour and 15 minutes. The wings should be golden brown and crispy on the outside, with tender, juicy meat on the inside.
Once the wings are done, remove them from the oven and let them cool for a few minutes. Transfer the wings to a serving platter, and if desired, drizzle with a little extra sauce from the baking dish.
Garnish with fresh chopped parsley or cilantro.
Tips for Perfect Drunk Chicken Wings
- For the best results, marinate the chicken wings for at least 4 hours, or overnight if possible.
- If you want extra saucy wings, baste the wings with the marinade halfway through cooking.
- To ensure the wings are fully cooked, use a meat thermometer to check the internal temperature. It should read 74ºC (165ºF) when inserted into the thickest part of the wing.
- In a bowl, mix the tequila, lemon juice, sugar, olive oil, salt, pepper and peppercorns.
- Add the wings to the bowl and cover them well with the sauce.
- Cover the bowl and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 200ºC.
- Cover a pyrex with aluminum foil and place the wings on top.
- Pour the sauce evenly over the wings.
- Bake at 200ºC for approximately 1 hour and 15 minutes, until the wings are golden brown.
- Serve the wings and add a little more of the sauce on top.