Tex Mex Wings with Pico de Gallo

Lynnda Cloutier

By
@eatygourmet

Perfect super bowl food!Source: Unknown


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Ingredients

3 lbs. chicken wing drummettes, or 3 to 3 1/4 lbs. other wing sections
1 can or bottle of beer, 12 oz
1/4 cup cider vinegar
2 tbsp. chili powder
2 tbsp. packed brown sugar
2 tbsp. molasses
2 tbsp, kechup or chili sauce
1 tbsp. dijon mustard
1 tsp. vegetable oil
1 plump garlic clove, minced
1/2 tsp. salt
1 1/2 cups cooked black beans, rinsed and drained
2 plum tomatoes, diced to about the same size as the beans
1 small onion, diced to about the same size as the beans
1 plump garlic clove, minced
1 tbsp. minced fresh cilantro
1 tsp. cider vinegar
1 tsp. vegetable oil
salt

Directions Step-By-Step

1
Mix the beer, cider vinegar, chili powder, brown sugar, molasses, ketchup or chili sauce, Dijon mustard, vegetable oil and garlic in a bowl. Put chicken in a zippered plastic bag and pour in the marinade. Seal and toss to coat evenly. Refrigerate for at least several hours or preferably overnight.
2
Shortly before grilling the chicken, prepare the pico de gallo.Gently mix the black beans, diced tomatoes, diced onion, minced garlic, minced cilantro, cider vinegar, oil and salt in a bowl. Refrigerate til ready to serve.
3
Empty the marinade into a pan. Bring it to a vigorous boil over high heat and continue boiling til reduced by about half; keep warm.
Heat grill to medium. Grill chicken wings for 4 to 5 minutes, turning to cook all surfaces, then grill and brush with marinade over the next 5 minutes. Let cook for another couple of minutes without glazing so the sauce crisps up a bit. The chicken should be cooked through.
4
Serve warm with Pico de Gallo. Makes 6 servings.

About this Recipe

Course/Dish: Poultry Appetizers