Hatch Chile Grilled Chicken Wings Recipe

1. Add the chicken wings to a zip top storage bag and pour the Hatch Chile sauce over them. Squeeze out as much air as you can and seal the bag. Use your hands to massage the chicken wings and completely coat them with the sauce. Refrigerate for at least 2 hours or overnight.

FOR THE HATCH CHILE DIPPING SAUCE

1. In a small bowl, combine the sour cream, hatch chile sauce, lime zest, lime juice and cilantro. Stir well to combine. Cover and refrigerate. 

GRILL THE WINGS:

1. Remove the chicken wings from the refrigerator 20-30 minutes before grilling. Heat the grill to a medium high heat between 400°- 450°.
2. Heat your grill to a medium high temperature (about 450°- 475°. You’ll grill the chicken wings for 20-25 minutes total or until crispy and golden on the outside. 
3. Grill the wings on one side for about 12 minutes. Use grilling tongs to flip them and continue to cook for 8-13 minutes, monitor the grill in case of flare ups or hot spots. 
4. Note: the flats may cook a few minutes faster than the drummettes depending on their size. If so, remove the flats a few minutes early.
5. Transfer the wings to a serving platter and serve with the wing dipping sauce.