Southwestern Grilled Chicken Wings with Black Bean Dip
For an appetizer at a summer picnic or casual dinner party, or as snacks to take to the beach or pool, try these wings and 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.
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 about 20 to 24 wings and 1 cup dip.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.