Grilled Tex-Mex Wings with Jalapeño-Ranch Dip

Ready In

40 min

Prep

20 min

Cook

20 min

Servings

3 - 6

Looking for the perfect appetizer to spice up your next gathering? These Grilled Tex-Mex Wings are packed with flavor! A smoky blend of Tex-Mex spices coats each wing, which are grilled to a crispy, charred perfection. Serve them with a cool, creamy jalapeño-ranch dip for a delicious combination that's sure to be a crowd-pleaser.

A round metal bowl with handles is filled with grilled chicken wings. To the left, a small bowl holds a creamy jalapeño-ranch dip, while another bowl of orange-glazed wings is partially visible at the bottom.

Chicken
Appetizers
Nut-Free
Peanut-Free
Low-Carb
Keto

Ingredients

3 pounds chicken wings
1/4 cup finely chopped jalapeño peppers
2 tablespoons fresh lime juice
1/2 cup buttermilk ranch dressing
1/2 cup sour cream
1.5 tablespoons chopped fresh cilantro
2 teaspoons ancho chile powder
2 teaspoons dried Mexican oregano
2 teaspoons garlic powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Nonstick cooking spray

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.
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.