tex mex wings with pico de gallo
(2 ratings)
Perfect super bowl food!Source: Unknown
(2 ratings)
Ingredients For tex mex wings with pico de gallo
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3 lbs. chicken wing drummettes, or 3 to 3 1/4 lbs. other wing sections
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1 can or bottle of beer, 12 oz
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1/4 cup cider vinegar
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2 tbsp. chili powder
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2 tbsp. packed brown sugar
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2 tbsp. molasses
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2 tbsp, kechup or chili sauce
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1 tbsp. dijon mustard
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1 tsp. vegetable oil
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1 plump garlic clove, minced
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1/2 tsp. salt
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1 1/2 cups cooked black beans, rinsed and drained
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2 plum tomatoes, diced to about the same size as the beans
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1 small onion, diced to about the same size as the beans
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1 plump garlic clove, minced
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1 tbsp. minced fresh cilantro
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1 tsp. cider vinegar
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1 tsp. vegetable oil
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salt
How To Make tex mex wings with pico de gallo
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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.
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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.
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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.
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4Serve warm with Pico de Gallo. Makes 6 servings.
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