We love wings with a frosty mug of beer. Start these a day ahead so they have a real tangy lime and chile flavor.

Marinade:
1½ limes
½ cup fresh cilantro leaves
¼ cup vegetable oil
2 tablespoons honey
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
Pinch salt

3 pounds chicken wings, rinsed and patted dry Salt and freshly ground black pepper Avocado Dip (recipe at right)

1. For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.

2. Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.

makes 6 to 8 servings

avocado dip:
Peel and pit 1 avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 tablespoons chopped fresh cilantro leaves; 1½ teaspoons lime juice; 1 clove garlic, minced; ¼ teaspoon salt; and freshly ground black pepper to taste.

Copyright © 2007 by Jamie Deen and Bobby Deen. All rights reserved.