Baked Tequila Lime Chicken Wings

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These oven-baked Tequila Lime Chicken Wings are crispy on the outside and bursting with zesty citrus flavor on the inside. An easy marinade of lime juice, tequila, and spices infuses the wings with lots of flavor in minimal time.

A round platter with a pile of wings - a bowl of limes and a bottle of tequila in the background.

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Ingredient Information
How to Make Tequila Lime Wings
Expert Tips for Crispy Wings
Storing and Reheating
Recipe FAQs
More Chicken Wing Recipes
Recipe
Reviews

I absolutely love the bright, citrusy flavors of an ice-cold margarita, so I decided to use that same tequila-lime combo to glaze oven-baked wings. What we end up with is a fun variation from traditional buffalo wings!

The tangy lime juice and aromatic tequila perfectly complement the wings' crispy exterior and juicy texture. Each bite bursts with the fresh, vibrant flavors of the spice-infused glaze.

These are always a crowd favorite on game day!

Ingredient Information

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Chicken Wings: Stick with chicken wing sections, where the wings are separated, and the wing tips are removed. This makes prep time faster! A combo of drumettes and flats works well. If you are using frozen wings, thaw them overnight in the refrigerator.

Baking Powder: The baking powder helps achieve ultra-crispy, seasoned skin without drying out the juicy meat.

Tequila: Silver or reposado tequila both work well. It doesn't have to be top shelf, but you want something you would drink as you taste the flavors in the sauce.

Limes: Combining fresh lime juice and zest adds lots of citrusy flavor.

Hot Sauce: I like to use Sriracha, but you can use your favorite sauce, like Tabasco or Cholula. Reduce or omit if you are spice-sensitive.

Honey: If you have agave on hand, that's a great substitution because it is made from the same plant as tequila.

How to Make Tequila Lime Wings

1) Coat Wings

Your meat should be completely dry to have the crispiest wings.
Let the wings rest uncovered in the refrigerator for several hours for best results. If you don't have time, pat them dry with paper towels.
Mix the baking powder and spices in a small bowl or a large resealable bag.
To coat wings evenly, toss them in a large bowl with seasoning or place them in a plastic bag and shake.
The coating helps achieve a crispy exterior without drying out the meat.

2) Bake

Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet lined with parchment paper.
Put the wings meaty side down. This allows the fat to render away and also crisps the bottom. The other side will crisp while broiling.
Bake at 425°F (220°C) for 20-30 minutes until wings reach 160°F (71°C) internally. (They will rise to 165°F/74°C during broiling.) The exact time depends on the size of the wings.

3) Make the Glaze

While the wings cook, combine the tequila, lime juice, and the remaining ingredients in a medium saucepan.
Start with just 1 teaspoon of hot sauce, then add more to taste.
Simmer over medium heat until the liquid is reduced by half, about 10 minutes.
Whisk frequently to prevent burning.

4) Broil and Serve

Remove the wings from the oven and turn them over so the meaty side faces up.
Use a brush to baste the cooked wings generously with the tequila lime sauce.
Return to the oven and broil for 3-4 minutes until they are browned and caramelized.
Keep an eye on them so they don't burn.
Transfer wings to a platter and drizzle the remaining glaze over the top, then garnish with chopped cilantro.
They taste great as is but can also be served with a cilantro-lime crema, ranch dressing, or bleu cheese dressing.

4 images showing the steps to make the recipe, including chicken in a bowl, on a baking sheet, sauce in a pan, and brushing onto the wings.

Expert Tips for Crispy Wings

Dry in Fridge: Letting the coated wings rest uncovered in the refrigerator overnight helps dry out the skin so it crisps up incredibly well when cooked.

Baking Powder: Tossing the raw wings with baking powder seasons the skin and draws moisture out, guaranteeing crispy results post-oven.

Air Flow Is Key: Baking on a wire rack elevates the wings, allowing air to circulate, ensuring even cooking and crisping without steaming.

Broil: Quickly broiling at the end gives the wings that ideal slightly charred, ultra-crispy texture by caramelizing the exterior.

I know you're going to love these Tequila Lime Chicken Wings! Consider also trying the savory Garlic Butter Chicken Wings. Or go for something sweet and unconventional with the Peanut Butter and Jelly Chicken Wings, featuring a delightful Thai-inspired sauce.

A hand holding a golden wing above a platter.

Storing and Reheating

Chicken wings should be stored in an airtight container or wrapped tightly with plastic wrap and refrigerated for up to 4 days.

You can also freeze them for up to 3 months. Thaw them in the refrigerator overnight before reheating.

Reheating: The oven or an air fryer are the best methods for reheating.
Oven: 350°F (177°C) oven for about 10-15 minutes,
Air Fryer: 375°F (190°C) for 7-8 minutes.
They are ready to enjoy once they have reached an internal temperature of 165°F (74°C).

A platter of tequila lime wings garnished with cilantro, a bowl of limes and bottle of tequila at the top.

Recipe FAQs

Do I need to brine my chicken?

Brining chicken wings is optional but can help enhance both flavor and juiciness. If you choose to brine your wings, soak them in your brining solution for 1-4 hours, then rinse them and pat them dry.

How do I know that my Tequila Lime Wings are fully cooked?

Use an instant thermometer to check doneness by inserting the probe into the meatiest area without touching the bone. Wings are ready when the internal temperature reaches 165°F (74°C).

Can I use frozen wings?

Ensure that your frozen wings are thawed before cooking to ensure the best results. Place the wings in the refrigerator overnight, or for faster thawing, submerge them in cool water, changing the water every 30 minutes. Once thawed completely, gently pat the wings very dry before coating them with seasonings.

Can I cook Tequila Lime Wings on the grill?

Grilling the wings is pretty simple. Prepare the chicken wings according to the recipe, then place them over indirect medium heat for 30-45 minutes with the lid closed, flipping occasionally. After 20 minutes, begin basting them with the tequila lime glaze. Once fully cooked, move them over direct high heat to finish crisping the skin.

More Chicken Wing Recipes

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Ingredient Information