A drumette comes from the meaty portion of a chicken wing; the butcher pushes all the meat to one end of the bone to make it resemble a miniature drumstick. Drumettes make tasty and tidy appetizers.
1 cup tequila
Juice of 2 limes plus lime wedges for garnish
6 tbsp. honey
1/4 cup olive oil
4 lb. chicken drummettes
1 teaspoon Sal y Limón prepared seasoning mix
1. In a large nonmetal bowl or baking dish, whisk together tequila, lime juice, honey, oil, and 2 teaspoons salt. Add chicken, cover, and refrigerate for 8 hours or overnight. If possible, turn the chicken at least once during marinating.
2. Preheat the broiler. Remove the drummettes from the marinade and arrange on a broiler pan. Broil for 10 minutes on each side, or until skin is lightly browned and chicken is cooked through.
3. To serve, rub the rim of a glass plate or platter with a lime wedge. Dip edges of plate in salt, as if preparing a margarita glass. Mound the chicken in center of plate. Sprinkle with the seasoning mix. Arrange lime wedges around the chicken.