BUSH’S® 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
- 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®
Yields: 4 to 6
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.
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