Grilled instead of fried, and fabulously flavored, these wings are super simple and addictively good. A creamy black bean dip is the perfect complement to cool down a bit and round out the flavors. The addition of cole slaw and watermelon make this meal truly Southern…The wings alone with a few cold beers, makes it truly Football Season!

• 3 pounds chicken wings
• 3 tablespoons unsalted butter, melted
• 3 tablespoons of your favorite hot pepper sauce (I like Frank's Red Hot for wings)
• 1 teaspoon ground cumin
• 2 tablespoons freshly squeezed lime juice

For the Black Bean Dip:

• One 14-ounce can low-sodium cooked black beans, rinsed & drained well
• 1/4 cup green tomatillo sauce or salsa verde (from a jar)
• 1/2 cup sour cream
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons freshly chopped cilantro or freshly chopped parsley
• Salt & freshly ground pepper

Preheat your grill to medium-high heat or fire up the broiler.

While the grill is heating up, make the Black Bean Dip by placing the beans, salsa verde, sour cream, limejuice and chopped cilantro in the food processor. Season with salt and pepper and process until smooth. Set aside.

Place the chicken wings on the grill, turning often, until cooked through, about 15 minutes. In a large mixing bowl whisk together the melted butter, hot sauce, cumin and limejuice. Add the grilled wings and toss to coat well. Serve with the Black Bean Dip.

Makes about 20 wings