1Mix 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.
2Shortly 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.
3Empty 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.