Glazed Salsa Verde Chicken Wings
Tired of Buffalo wings? Make our Salsa Verde Wings for your next tailgate or game day. Marinate the wings in our salsa to infuse them with flavor. Then stir some salsa and lime into sour cream for a slightly spicy, but refreshing dip.
Ingredients
3 pounds whole chicken wings (about 12 wings)
1 jar (16 ounces) Pace® Salsa Verde
3 tablespoons sour cream
2 teaspoons lime juice
1 jar (16 ounces) Pace® Salsa Verde
3 tablespoons sour cream
2 teaspoons lime juice
Instructions
Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint. Season the chicken as desired.
Place the chicken into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add 1 cup salsa verde and turn to coat. Seal the bag and refrigerate for 1 hour.
Set the oven to 400°F. Remove the chicken and salsa verde from the bag to a large rimmed baking sheet.
Bake for 1 hour or until the chicken is cooked through, turning and brushing often with the liquid in the baking sheet during the last 30 minutes of baking.
Stir the sour cream, lime juice and remaining salsa verde in a medium bowl. Serve with the wings for dipping.
Place the chicken into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add 1 cup salsa verde and turn to coat. Seal the bag and refrigerate for 1 hour.
Set the oven to 400°F. Remove the chicken and salsa verde from the bag to a large rimmed baking sheet.
Bake for 1 hour or until the chicken is cooked through, turning and brushing often with the liquid in the baking sheet during the last 30 minutes of baking.
Stir the sour cream, lime juice and remaining salsa verde in a medium bowl. Serve with the wings for dipping.
Glazed Salsa Verde Chicken Wings
Tired of Buffalo wings? Make our Salsa Verde Wings for your next tailgate or game day. Marinate the wings in our salsa to infuse them with flavor. Then stir some salsa and lime in...
Directions
Print
Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint. Season the chicken as desired. Place the chicken into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add 1 cup salsa verde and turn to coat. Seal the bag and refrigerate for 1 hour.Set the oven to 400°F. Remove the chicken and salsa verde from the bag to a large rimmed baking sheet. Bake for 1 hour or until the chicken is cooked through, turning and brushing often with the liquid in the baking sheet during the last 30 minutes of baking.Stir the sour cream, lime juice and remaining salsa verde in a medium bowl. Serve with the wings for dipping.
Ingredients
3 pounds whole chicken wings (about 12 wings)1 jar (16 ounces) Pace® Salsa Verde3 tablespoons sour cream2 teaspoons lime juice
Ham and Swiss Chicken in Pastry
What a simply elegant and delicious main d...
Asian Chicken Salad Sandwiches
Because this tasty chicken salad recipe us...
Country Chicken Casserole
Here's a quick-cooking dinner idea that's ...
South of the Border Chicken & Bean ...
Here's a great way to get a really tasty d...