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Southwestern Grilled Chicken Wings
with Black Bean Dip

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~ Anthony Trollope

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Southwestern Vista
James Tormey
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Southwestern Grilled Chicken Wings
with Black Bean Dip
The Times-Picayune, New Orleans, LA
July 18, 2002

“Why do people in hot climates enjoy hot and spicy food? Because it has
a cooling effect. Like tropical areas around the world, south Louisiana
turns up the heat in food, even when the temperatures outside are blazing.
Southwestern grilled chicken wings with black bean dip will kick up your
pool party or summer picnic. Chicken wings are first grilled or broiled,
then tossed with a blend of hot pepper sauce, cumin powder, cilantro and
lime juice. A spicy black bean dip makes the perfect complement.”

Makes 15 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

Black Bean Dip
1/2 cup cooked black beans, drained
1/4 cup prepared salsa verde [homemade]
1/4 cup sour cream
1 tablespoon lime juice
2 teaspoons hot pepper sauce
2 teaspoons fresh cilantro, chopped
1/2 teaspoon salt

Prepare gas or charcoal grill, or preheat broiler.
While grill is heating, prepare bean dip by placing beans, salsa verde,
sour cream, one tablespoon lime juice, two teaspoons hot pepper sauce,
two teaspoons 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 to 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.
Per serving: 131 calories, nine grams fat.
© The Times-Picayune. Used with permission.

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