For an appetizer at a summer picnic or
casual dinner party, or as snacks to take to the beach or pool,
try Southwestern Grilled Chicken Wings with Black Bean Dip. To
make this dish an entrée as part of a complete meal, reduce
serving size to four people and add corn on the cob, cole slaw
and sliced watermelon to the menu.
Southwestern
Grilled Chicken Wings with Black Bean Dip
- Chicken Wings:
- 2 pounds chicken wings
2 tablespoons butter, melted
2 tablespoons hot pepper sauce
1 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
- Black Bean Dip:
1/2 cup cooked black beans, drained
1/4 cup prepared salsa verde
1/4 cup sour cream
1 tablespoon fresh lime juice
2 teaspoons hot pepper sauce
2 teaspoons fresh cilantro, chopped
1/2 teaspoon salt
- Prepare gas or charcoal
grill, or preheat broiler.
- While grill is heating,
prepare Black Bean Dip by placing beans, salsa verde, sour cream,
1 tablespoon lime juice, 2 teaspoons hot pepper sauce, 2 teaspoons
chopped cilantro and salt in blender or food processor. Process
until smooth. Set aside.
- Place chicken wings on
grill and cook over low heat, turning, until cooked through,
about 10 to 12 minutes per side. Place wings in bowl and coat
with melted butter. Add hot sauce, cumin, cilantro and lime juice.
Toss well to coat.
- Serve wings with Black
Bean Dip.
Makes 15 wings.
Nutritional Information,
Per Serving: 131 calories; 9 g fat; 3.3 g saturated fat; 2 g
carbohydrate
Recipe and photograph provided
courtesy of the National Chicken Council. Used with permission.
