Mexican Chicken Wings

For the wings:
1 kg chicken wings
Marinade:

100 ml tequila
100 ml lime juice
100 ml orange juice
100 ml olive oil
2 tsp harissa paste (adjust to taste)
2 garlic cloves, crushed
1 tsp ground cumin
2 tsp salt
⅓ tsp black pepper
Additional

2 tbsp honey
Fresh lime wedges, coriander, and bread to serve

Prepare the wings:
Cut each wing into three parts. Set aside the tips—they can be used to make a tasty stock.

Make the marinade:
In a bowl, mix together tequila, lime juice, orange juice, olive oil, harissa, garlic, cumin, salt, and pepper. Adjust harissa gradually to suit your preferred spice level.

Marinate the wings:
Place the wings in a bowl or zip-lock bag and pour over the marinade. Toss well to coat evenly. Refrigerate for at least 4 hours, or ideally overnight for maximum flavour.

Preheat the grill:
Remove wings from the fridge and bring them to room temperature. Preheat the grill to 200°C (fan oven 180°C / gas mark 6). Reduce the heat to low once hot. Clean and oil the grates to prevent sticking.

Grill the wings:
Arrange the wings evenly on the grill. Pour the remaining marinade into a small saucepan, add honey, and simmer gently until reduced. Grill the wings for 20 minutes, turning occasionally.

Glaze the wings:
Brush the wings with the reduced honey marinade and grill for a further 6–8 minutes until caramelised and cooked through.

Serve:
Serve immediately with fresh coriander, lime wedges, and bread. Extra marinade can be served on the side for dipping.