Grilled Tex-Mex Wings with Jalapeño-Ranch Dip
Recipe by: Roche Bros
Servings
6
Prep time
20 minutes
Cook time
20 minutes
Calories
404 kcal
Ingredients
- Nonstick cooking spray
Directions
- With chicken scissors, cut off wing tips; discard. With sharp knife, split wins 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.
- 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 dip.
- Prepare outdoor grill for direct grilling over medium-low heat; spray both sides of wings with cooking spray. Place wings on hot grill rack; cover and cook 20 minutes or until lightly charred and internal temperature reaches 165°, turning once. Makes about 24 wings.
- Serve wings with dip.
Nutritional Facts
- Calories: 404
- Total Fat: 31g
- Saturated Fat: 9g
- Cholesterol: 168mg
- Sodium: 491mg
- Total Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g