Southwestern Grilled Chicken Wings with Black Bean Dip

Makes 15 wings


  • For the Black Bean Dip:
  • 1/2 cup cooked black beans, drained
  • 1/4 cup prepared salsa verde
  • 1/4 cup sour cream
  • 1 tablespoon limejuice
  • 2 teaspoons hot pepper sauce
  • 2 teaspoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • For the Wings:
  • 2 pounds chicken wings
  • 2 tablespoons butter, melted
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon cumin
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice


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.

Recipe reprinted by permission of All rights reserved.

RecID 9576

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