Grilled Tex-Mex Wings with Jalapeño-Ranch Dip
Prep: 20 minutes plus marinating
Grill: 20 minutes • Serves: 6
2 teaspoons ancho chile powder
2 teaspoons dried Mexican oregano
2 teaspoons garlic powder
2 teaspoons ground coriander
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1/2 cup buttermilk ranch dressing
1/2 cup sour cream
1/4 cup finely chopped jalapeño peppers
2 tablespoons fresh lime juice
1-1/2 tablespoons chopped fresh cilantro
Nonstick cooking spray
1. With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette. In large bowl, whisk chile powder, oregano, garlic powder, coriander, black pepper, cumin, salt and red pepper; add wings and toss. Cover with plastic wrap; refrigerate at least 2 hours or up to 1 day.
2. In small bowl, stir dressing, sour cream, jalapeños, lime juice and cilantro; cover and refrigerate until ready to serve. Makes about 1-1/3 cups.
3. Prepare outdoor grill for direct grilling over medium-low heat. Spray wings with cooking spray; place on hot grill rack. Cover and cook 20 minutes or until lightly charred and internal temperature reaches 165°, turning once. Serve wings with Jalapeño-Ranch Dip.
Approximate nutritional values per serving:
404 Calories, 31g Fat (9g Saturated), 168mg Cholesterol,
491mg Sodium, 5g Carbohydrates, 1g Fiber, 26g Protein