Southwestern grilled chicken wings with black bean dip
2 pounds chicken wings
2 tablespoons butter, melted
2 tablespoons hot pepper sauce
1 teaspoon cumin
2 tablespoons fresh
2 tablespoons lime juice
1/2 cup cooked black beans, drained
1/4 cup prepared salsa verde
1/4 cup sour cream
1 tablespoon lime juice
2 teaspoons hot pepper sauce
2 teaspoons fresh
1/2 teaspoon salt
Makes 6 servings.
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 10-12 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.
Nutritional information of wings, per serving: 219 calories; 15 g protein; 1 g carbohydrate; 17 g fat (7 saturated, 7 monounsaturated, 3 polyunsaturated); 73 mg cholesterol; 91 mg sodium; no fiber; no sugar; 71 percent calories from fat.
Nutritional information of dip, per serving: 36 calories; 1 g protein; 4 g carbohydrates; 2 g fat (1 sat., 1 monounsaturated, no polyunsaturated); 4 mg cholesterol; 327 mg sodium; 1 g fiber; no sugar; 46 percent calories from fat.