From the Gulf Coast region in the Southeastern United States and the tradition of Cajun and Creole cooking comes a favorite American Big Bold Flavor: hot pepper sauce. This spicy blend of tomatoes, chilies or chili powder, onions, green peppers, vinegar, sugar and various spices makes a ketchup-like sauce that adds a strong punch to casseroles, soups and stews, grilled meat marinades and other favorite dishes.
For an appetizer at a summer picnic or casual dinner party, or as snacks to take to the beach or pool, try Southwestern Grilled Chicken Wings with Black Bean Dip. In this recipe, chicken wings are first grilled or broiled, then tossed with a blend of hot pepper sauce, cumin powder, cilantro and limejuice. A spicy black bean dip made with bottled salsa, sour cream and additional hot pepper sauce is the perfect complement. To make this dish an entrée as part of a complete meal, reduce serving size to four people and add corn on the cob, cole slaw and sliced watermelon to the menu.
Prepare gas or charcoal grill, or preheat broiler.
While grill is heating, prepare Black Bean Dip by placing beans, salsa verde, sour cream, 1 tablespoon limejuice, 2 teaspoons hot pepper sauce, 2 teaspoons chopped 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- 12 minutes per side. Place wings in bowl and coat with melted butter. Add hot sauce, cumin, cilantro and limejuice. Toss well to coat.
Serve wings with Black Bean Dip.
Makes 15 wings.
Nutritional Information, Per Serving:
131 calories; 9 g fat; 3.3 g saturated fat; 2 g carbohydrate