Rachael Ray: Rachael's Daytime Talkshow

BUSH’S® Southern Mexico Spicy Chicken Wings

BUSH’S<span style="font-size:12px !important; position: relative; top: -14px;">®</span> Southern Mexico Spicy Chicken Wings

Created for BUSH’S® Grillin’ Beans® exclusively by Chef Jeffrey Saad. For more of Jeffrey Saad's recipes, click here: www.bushbeans.com/chefjeffrey

Share:

Comment on this recipe

Ingredients

For Marinade:
1/4 cup freshly squeezed orange juice (about 3 oranges)
2 tablespoons freshly squeezed lime juice (1 lime)
2 tablespoons chile powder or achiote paste*
1 teaspoon cumin, ground
1 teaspoon jalapeño pepper or habanero chile, finely chopped
For Chicken Wings:
4 pounds chicken wings
1 teaspoon kosher salt
1 teaspoon pepper
For Dipping Sauce:
1 cup sour cream
2 tablespoons cilantro, chopped
1 can (21 ounces) BUSH'S® Black Bean Fiesta Grillin’ Beans®

Preparation

For Marinade: In large bowl mix together orange juice, lime juice, chile powder, cumin and jalapeño pepper. Pour marinade into large plastic resealable bag.

For Chicken Wings: Place wings in bag of marinade, shake to coat and refrigerate for 1 hour to overnight.

Remove chicken wings, wipe off excess marinade and place on large platter. Season with salt and pepper.

Set clean, well-oiled grill to medium-high heat. When grill is hot, using tongs, place wings on grill (2 inches apart) and cook with grill lid open until charred on both sides, about 6-8 minutes per side. Remove chicken from grill and place on platter when juices run clear or internal temperature reaches 170°F.

For Dipping Sauce: In small bowl mix sour cream and cilantro. Serve with wings.

Serve with BUSH’S® Black Bean Fiesta Grillin’ Beans®.

*Achiote paste can be found at most local supermarkets in the Latin food section, Latin markets or online at www.kalustyans.com.

Comment on this recipe

comments