Cluck & Squeal Tequila Lime Honey Brown Butter Glaze

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.

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.

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.

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.

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.