Chicken wings in tangerine sauce with tequila
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1118, total fat 78 G., saturated fats 10 G., proteins 29 G., carbohydrates 71 G., fiber 2 G., cholesterol 163 mg, sodium 1878 mg, sugar 64 G.
Calories 1118, total fat 78 G., saturated fats 10 G., proteins 29 G., carbohydrates 71 G., fiber 2 G., cholesterol 163 mg, sodium 1878 mg, sugar 64 G.
If you love chicken wings, you'll love this recipe! They're slightly sweet, slightly spicy, and absolutely delicious. The mandarin-tequila sauce also pairs well with other chicken cuts, as well as pork, beef, and shrimp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 0.5 cup soy sauce
- 1/4 cup tequila
- 2 chili peppers (optional)
- 2 tangerines, thinly sliced, + 1 1/3 cups tangerine juice + tangerine wedges for serving
- 2 tablespoons cornstarch
- Vegetable oil for deep-frying
- 900 g whole chicken wings (about 12 pcs.)
- Salt and ground black pepper
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: chicken wings, tangerines, chili pepper, tequila, soy sauce, starch
Cooking the dish according to the recipe:
- Tangerine sauce with tequila.
In a medium saucepan, combine the sugar, soy sauce, tequila, 1 chopped chili pepper, sliced tangerines, and tangerine juice. Bring to a boil. Reduce heat and simmer for about 15 minutes, until the sauce thickens. Strain and discard the solids, then return the sauce to the saucepan. In a small bowl, combine the cornstarch with 1 tablespoon of cold water. Stir into the sauce and simmer until thickened, about 2 minutes. Set aside. - Pour 7 cm of oil into a cauldron and heat to 190°C.
- Pat the chicken wings dry with paper towels. Season with salt and pepper. Deep-fry until golden brown and a thermometer inserted into the meatiest part of the wing registers 165°F (74°C), 8-10 minutes (the wings will begin to float to the surface).
- Transfer the wings to paper towels to drain excess oil. Place the wings in a large bowl. Pour the sauce over them and toss to coat evenly. Transfer to a serving platter. Sprinkle with hot pepper rings and garnish with mandarin slices.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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