- 1 (10 ounce) jar prepared jalapeno pepper jelly
- 1 cup orange juice
- 1 cup tequila
- 2 pounds chicken wings
- 1/2 gallon vegetable oil for frying
- 1/2 cup butter
- 1/4 cup Thai-style chili sauce
- Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
- Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
- Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.