Grilled Red Chile-Lime Wings

red-chile
*The heat of the Chile Powder and Barbecue Butter baste, with the refreshing fresh lime ‘notes’, enhanced with fresh chopped cilantro make these wings a great party appetizer. And that’s before you dip them into the Chipotle Sour Cream!!

Yield: 1 Portion (Two Can Share)
12 Each Chicken Wings, Drumettes or Wing Sections, completely thawed, drained well
1 Tablespoon Vegetable Oil
1 Tablespoon + 1/2 Teaspoon Light Chili Powder (e.g. Gebhardt’s brand)
1/2 Cup Santa Fe Barbecue Butter, softened but not melted (recipe follows)
1 Tablespoon Fresh Squeezed Lime Juice
1 Tablespoon Fresh Cilantro, heavy stems removed, washed, well drained, finely chopped
1/4 Teaspoon Table Salt
1/4 Cup (Or More For Dipping) Chipotle Sour Cream (Recipe Follows)

Preparation:
  1. Place the chicken wings into a mixing bowl - add the oil and toss, evenly coating all surfaces.
  2. Sprinkle the Chili Powder evenly over the wings, then mix by hand to ensure an even coating of chili powder on all surfaces.
  3. Cook the wings on the char-grill, turning often to evenly cook and mark with the ‘grids’.
  4. While cooking, baste evenly with the Santa Fe Barbecue Butter.

    Note: 

    If the wings begin to get too dark, remove from the grill, coat well with the butter and then transfer to a baking tray. Bake in a 400 degree oven until fully cooked.

  5. When cooked, return the wings to a mixing bowl. Add the lime juice, 2 teaspoons cilantro, and salt - toss well to combine all ingredients and evenly flavor the wings.
  6. Arrange the wings on a plate/platter - serve with a side of Chipotle Sour Cream for dipping.
  7. ‘Dust’ the platter rim with the additional 1/2 teaspoon chili powder. Evenly sprinkle the additional 1 teaspoon cilantro on the platter rim and over the sour cream.

    Note: 

    To do ahead, season and grill the wings, then cool as quickly as possible. When ready to serve, coat the wings with the barbecue butter and re-heat in the oven as described above. Baste with additional butter as necessary.


Santa Fe Barbecue Butter
Yield: 1/2 Cup
1/4 Pound (1 stick) Butter, salted, softened but not melted
2 Tablespoons Dean & Danny’s Santa Fe Seasoning
1 Tablespoon Barbecue Sauce (we recommend K.C. Masterpiece Original)

Preparation:
  1. Combine the butter, Santa Fe Seasoning and barbecue sauce in a mixing bowl.
  2. Blend the ingredients until well mixed and the butter is smooth and uniform in color.
  3. Refrigerate for 2 hours prior to using.

Chipotle Sour Cream

Yield: 1 Cup
1 Cup Sour Cream
1 Tablespoon Dean & Danny’s Santa Fe Seasoning
1/4 Teaspoon Table Salt

Preparation:
  1. Combine the sour cream, Santa Fe Seasoning and salt in a mixing bowl.
  2. Blend the ingredients until well mixed and the sour cream is smooth and uniform in color.
  3. Refrigerate for 2 hours prior to using.