Tex Mex Wings with Pico de Gallo

Lynnda Cloutier


Perfect super bowl food!Source: Unknown

pinch tips: How to Debone a Chicken




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

Directions Step-By-Step

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.
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.
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.
Serve warm with Pico de Gallo. Makes 6 servings.

About this Recipe

Course/Dish: Poultry Appetizers