Recipe provided by - National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

• 1-1/2 lbs. chicken wings
• 1 Tbs. plus 2 tsp. butter, melted
• 1 Tbs. plus 2 tsp. hot pepper sauce
• 3/4 tsp. cumin
• 1 Tbs. plus 2 tsp. fresh cilantro, chopped
• 1 Tbs. plus 2 tsp. lime juice
• 1/3 cup plus 1 Tbs. cooked black beans, drained
• 3-1/4 Tbs. prepared salsa verde
• 3-1/4 Tbs. sour cream
• 2-1/2 tsp. lime juice
• 1-1/2 tsp. hot pepper sauce
• 1-1/2 tsp. fresh cilantro, chopped
• 1/2 tsp. salt

Prepare gas or charcoal grill, or preheat broiler. While grill is heating, prepare Black Bean Dip by placing beans, salsa verde, sour cream, 1 tablespoon lime juice, 2 teaspoons hot pepper sauce, 1-1/2 tsp. chopped cilantro and salt in blender or food processor. Process until smooth. Set aside.

Place chicken wings on grill and cook over low heat, turning, until cooked through, about 10- 12 minutes per side. Place wings in bowl and coat with melted butter. Add hot sauce, cumin, cilantro and limejuice. Toss well to coat. Serve wings with Black Bean Dip.

Per serving: calories 510, fat 41.5g, 74% calories from fat, cholesterol 261mg, protein 27.3g, carbohydrates 6.1g, fiber 1.9g, sugar 2.1g, sodium 269mg, diet points 13.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.1, Bread: 0.3, Lean meat: 3.6, Fat: 6.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Gewürztraminer, or Chardonnay.