Margarita chicken lollipops

FOR CHICKEN
1 fresh juicey jumbo lime
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
2 teaspoons dried cilantro or 2 Tablespoons fresh coriander leaves
1/4 teaspoon ground cumin
Pinch cayenne pepper
1 Tablespoons olive oil
3 pounds jumbo chicken wings

FOR MARGARITA wing sauce
1/2 cup honey
1/4 cup prepared mustard
2 Tabl
 espoons freshly squeezed lime juice
2ouncestequila
1 ounce orange liqueuer
1 green onion minced
1 jalapeno pepper, minced
2 Tablespoons chopped fresh cilantro
2 Tablespoons butter, melted
FOR GARNISH
1/4 cup crushed salted cashews1/2 cup  queso fresco (A Mexican cheese) melted

Zest lime  and place zest in a bowl. Add black  pepper, salt, cilantro, cumin, cayenne, and oil to bowl and mix. It should be slushy.

Cut lime in half and squeeze juice into a separate small bowl , set aside for use in wing sauce.
Using a sharp paring knife , slice around knuckle of each drumette to loosen skin and meat from bone. Scrape and push meat down the length of bone, forming a ball of chicken at the end of the drumette.

Place chicken lollipops in a large bowl and and toss with lime zest mixture. Cover and refrigerate 1 hour.
Prepare margarita wing sauce: whisk together honey, , mustard, reserves lime juice, , tequila, orange liqueeur, green onion, minced jalapeno, and cilantro in a bowl. Set aside.

Put grill on 400=to 500 degrees. Prepare for indirect grilling.

Grill chicken lollipops for 5 to 6 minutes, turning frequently to get them charred. Move wings to indirect part of grill, close lid allow to to cook12-15 minutes, until golden brown and crispy.

Transfer to a bowl and toss with margarita wing sauce and melted butter. Sprinkle with crushed cashews and crumbled cheese, toss and serve  immediately. Serves 4

" gastro grilling;: fired up recipes to grill great everyday meals" by Ted Reader (pintail, March 2014 $ 25)