Grilled Spicy Chicken Wings Recipe

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Grilled Spicy Chicken Wings Recipe

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These Tex-Mex inspired wings are great as a party appetizer, but I also use them for dinner. Just pair the wings with a spicy rice and bean dish and a salad.—Julie Butler, Puyallup, Washington
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 20 min.

Ingredients

  • 12 whole chicken wings (about 2-1/2 pounds)
  • 2 cans (10 ounces each) green enchilada sauce
  • 3 tablespoons lime juice
  • 1/2 cup mild green taco sauce
  • 2 tablespoons butter, melted

Directions

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Grilled Spicy Chicken Wings in The Taste of Home Cookbook 2011, p21

Nutritional Facts

1 chicken wing: 68 calories, 5g fat (2g saturated fat), 18mg cholesterol, 110mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 12 whole chicken wings (about 2-1/2 pounds)
  • 2 cans (10 ounces each) green enchilada sauce
  • 3 tablespoons lime juice
  • 1/2 cup mild green taco sauce
  • 2 tablespoons butter, melted
  1. Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
  2. In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Grilled Spicy Chicken Wings in The Taste of Home Cookbook 2011, p21

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