From Brother Jimmy's' cookbook, Brother Jimmy's BBQ, this wing recipe adds a bit of Southwestern flare to make them tangy and citrusy.
Cut the pointy tips off of the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
In a gallon-size Ziploc bag, combine the tequla, lime zest and juice, jalapeño, salt, pepper, and oil for the marinade. Give it a little swish to mix and add the wings. Marinate in the refrigerator for 4 to 6 hours or up to overnight. About 15 minutes before you’re ready to grill, pull the wings out of the refrigerator and let come to room temperature.
When you are ready to cook the wings, preheat your grill to moderate heat.
Oil the hot grate and place the wings on the grill. Do not discard the marinade. Cook the wings for 12 to 18 minutes, depending on the size of the wings, until done, which is when they have an internal temperature of 165 degrees at the joint bone.
While the wings are cooking, pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes, until it thickens.
Place the cooked wings into a bowl and toss with the reduced marinade, which is now a glaze.