Tortilla Crusted Chicken With Tequila Sauce

• 3 None day-old corn tortillas, torn
• 1/2 cup flour
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 2 lbs chicken wings
• 2 None eggs, lightly beaten
• None None FOR THE TEQUILA SAUCE
• 1 can (14 oz) crushed tomatoes
• 1 cup pineapple juice
• 1/4 cup tequila
• 1 tbsp lemon juice
• 2 tsp white wine vinegar
• 1 clove garlic, crushed
• None None Tabasco sauce, to taste

1. Line a large baking pan with parchment paper. Using a food processor, process tortillas until fine crumbs form. Combine tortilla crumbs, flour, cayenne pepper and garlic powder in a large shallow bowl. Season to taste.
2. Dip chicken in egg, then coat in crumb mixture. Place on prepared pan. Cover; refrigerate 1 hour.
3. Preheat the oven to 400u0b0F. Spray chicken with no stick cooking spray.
4. Bake 25-30 mins, turning once, until crisp and golden.
5. Meanwhile, for the tequila sauce, combine all ingredients in a medium saucepan on medium heat. Stir until simmering. Cook 10-15 mins, stirring, until reduced by half. Serve chicken with sauce for dipping.

corn tortillas, flour, cayenne pepper, garlic, chicken, eggs, tomatoes, pineapple juice, tequila, lemon juice, white wine vinegar, clove garlic, tabasco sauce

Taken from recipes-plus.com/api/v2.0/recipes/32894 (may not work)