Cluck & Squeal Tequila Lime Honey Brown Butter Glaze

SmokingGrilling & searingRoasting & baking
Written By Marc Cardinali

Experience layers of Cluck & Squeal flavours that complement the natural taste of the chicken and method of cooking. We recommend you try this glaze recipe with different cuts of quality free-range chicken.

Recipe by Marc Cardinali. From Cluck & Squeal.

Cluck & Squeal Tequila Lime Honey Brown Butter Glaze

Prep: 15 min
Cook: 45 min
Serves: 4 (2 lb wings)
Cook temp: 325–350°F / 165–175°C
Method: Grill, smoker or oven

Ingredients

The Wings

  • 2 lb split chicken wings
  • About 2 tbsp Cluck & Squeal Savory Fusion Seasoning & BBQ Rub

The Glaze

  • 2 tbsp grass-fed unsalted butter
  • 2 tbsp reposado (gold) tequila
  • 1 tbsp raw honey
  • ½ tbsp fresh lime juice
  • ½ tsp Cluck & Squeal Savory Fusion Seasoning & BBQ Rub
  • ⅛ tsp Cluck & Squeal Tasty Hot

To Finish

  • 3–4 lime wedges
  • Fleur de sel, for a light finishing sprinkle

Directions

1. Season & Dry Marinate

Pat the wings dry. Spread them on a flat baking sheet (not in a bowl) and season liberally with Cluck & Squeal Savory Fusion. Refrigerate to dry-marinate for at least 1 hour, or up to 24 hours.

2. Brown the Butter

Measure out all the glaze ingredients. Warm a small heavy-bottomed saucepan over low heat for 2 minutes, then melt the butter. Turn the heat to medium-high and watch closely, swirling the pot so you can see when browning begins.

Once about half the butter has browned (it happens quickly), carefully add the tequila to stop the browning, then turn the heat to high for 15 seconds and stir.

Careful: alcohol can flare up over high heat, so stand back as you add it.

3. Finish the Glaze

Lower the heat to medium-low and melt in the honey. Turn off the heat, stir in the lime juice, the ½ tsp Savory Fusion and the Tasty Hot, and set aside.

4. Cook the Wings

Cook the wings your way. We like direct heat over a controlled fire on a high rack at about 325–350°F / 165–175°C, or a convection oven at 375°F / 190°C. Cook until the skin is crisp and the wings reach at least 165°F / 74°C inside.

5. Glaze & Serve

Rewarm the glaze over medium-high heat until liquid. Toss the wings with the glaze in an oversized bowl until well coated. Plate and finish with a squeeze of lime and a light sprinkle of fleur de sel.

Tips & variations

Flat, not piled. Season the wings spread out on a baking sheet rather than in a bowl, so every piece gets an even coating.

Try other cuts. This glaze works on all kinds of quality free-range chicken, not just wings.

More recipe notes

Layers of flavour for your favourite wings.

Experience layers of Cluck & Squeal flavours that complement the natural taste of the chicken: Savory Fusion Seasoning & BBQ Rub, a tequila lime honey brown butter glaze and a touch of Tasty Hot.

Try this glaze with different cuts of quality free-range chicken.

Marc Cardinali