Margarita Chicken Wings

Photo: Thomas J. Story; Styling: Dan Becker
Tangy, a little salty, and not too sweet. Prep and Cook Time: 25 minutes, plus at least 3 hours to marinate.

Yield:

Makes 20 pieces, serving 4 to 6

Recipe from

Nutritional Information

Calories 246
Caloriesfromfat 41 %
Protein 15 g
Fat 11 g
Satfat 3.1 g
Carbohydrate 4.9 g
Fiber 0.0 g
Sodium 373 mg
Cholesterol 48 mg

Ingredients

10 chicken wings (about 2 lbs.)
Lime wedges

Preparation

1. Rinse wings, pat dry, and cut apart at joints. Put in a resealable plastic bag with marinade. Seal and refrigerate, turning occasionally, at least 3 hours and up to overnight. Remove wings; reserve marinade.

2. Preheat oven to 500°. Line a large baking pan with aluminum foil and coat lightly with oil. Arrange wings skin side up and brush with reserved marinade.

3. Bake wings until golden brown, about 10 minutes. Turn over, brush with marinade, and bake another 5 to 6 minutes. Turn once more, brush with marinade, and bake until skin is brown and glossy, 2 to 4 minutes. Serve warm, with lime wedges.

Note: Nutritional analysis is per serving.

Note:

July 2007