|Ingredients||Poultry, Vegetables, Fruits|
|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Source: Serving Suggestion: Serve with Captiva Cooler.
Chicken wings have been flying off bar menus ever since the original Buffalo Wings made their debut at the famous Anchor Bar. They’re still a big favorite for customers to share while quaffing a beer or cocktail. This grilled variation sports a refreshing orange-mescal glaze—a welcome twist that will tempt even those suffering from chicken wing fatigue.
Florida Orange Mescal Glaze:
2 cups Florida orange juice
½ cup Mescal or tequila
¼ cup agave syrup
2 tablespoon olive oil
1 tablespoon chipotle pepper purée*
2 teaspoons ground cumin
2 teaspoons chili powder
3 pounds chicken wings
2 cups Florida oranges, cut into ¼-inch thick slices
2 cups red onion, sliced
1 cup fresh cilantro
Salt and pepper to taste
2 tablespoons lime juice
*For chipotle pepper purée: Purée one (7-ounce) can chipotle peppers in adobo sauce in blender. Refrigerate remaining purée for other uses.
Prepare Florida Orange Mescal Glaze: Place Florida orange juice and mescal in saucepan; cook over medium heat until volume is reduced by two-thirds. Remove from heat; stir in agave syrup, olive oil, chipotle pepper purée, cumin and chili powder. Reserve.
Combine one-half of prepared Florida Orange Mescal Glaze with chicken wings, Florida orange slices, red onions and cilantro in large bowl; toss to coat thoroughly. Place chicken wing mixture in covered container; marinate in refrigerator for at least 30 minutes or up to 3 hours. Cover and refrigerate remaining Florida Orange Mescal glaze.
Remove chicken wings from marinade; discard marinade. Season chicken wings with salt and pepper to taste; grill over medium-high heat until cooked through. Toss with remaining prepared Florida Orange Mescal Glaze and lime juice; serve.