Red pepper, chili powder and cumin spark up these tangy wings.

by Betty Crocker Kitchens

Ingredients

  • 12 chicken wings (2 1/2 pounds)
  • 2 tablespoons chili powder
  • 1 1/2teaspoons dried oregano leaves
  • 1 1/4teaspoons ground red pepper (cayenne)
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • Sour cream, if desired

Steps

  • 1
    Fold tips of chicken wings under opposite ends to form triangles.
  • 2
    Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
  • 3
    Heat coals or gas grill for direct heat.
  • 4
    Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    These flavorful chicken wings make a terrific appetizer for a summer barbecue.
  • tip 2
    Cool! You can grill the wings ahead of time. Just refrigerate and serve cold.

Nutrition

310 Calories, 22 g Total Fat, 27 g Protein, 1 g Total Carbohydrate