3	pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded

1/2	cup (120 ml) tequila

1/2	cup (32 g) chopped fresh cilantro

1/4	cup (60 ml) fresh orange juice

1/4	cup (60 ml) fresh lime juice

2	tablespoons (30 ml) olive oil

1/2	tablespoon (7.5 ml) cracked fresh pepper

3	large cloves garlic, minced

1 to 2

teaspoons (5 to 10 ml) Tabasco sauce, or to taste

1	teaspoon (5 ml) grated orange zest

1	teaspoon (5 ml) grated lime zest

2	long strips orange zest, curled into spirals for garnish

2	fresh limes, cut into wedges for garnish

fresh cilantro sprigs for garnish

1. Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
2. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
3. Preheat oven to 350°F (180°C), Gas Mark 4.
4. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
5. Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
6. Remove the wings from the oven and preheat the broiler.
7. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.)
8. To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.