12 whole chicken wings (about 2-1/2 pounds)
2 cans (10 ounces each) green enchilada sauce
3 tablespoons lime juice
1/2 cup mild green taco sauce
2 tablespoons butter , melted
1 . Cut chicken wings into three sections , discard the wing tip sections . In a large resealable plastic bag , combine enchilada sauce and lime juice . Add the wings ; seal bag and turn to coat . Refrigerate for 6 hours or overnight .
2 . In a small bowl , combine taco sauce and butter . Drain chicken wings and discard marinade . Grill wings covered over indirect heat for 10 minutes . Turn grill 10 to 20 minutes longer or until juices run clear , turning and basting occasionally with sauce .
These Tex-Mex inspired wings make a fabulous party appetizer , you can also use them for dinner . Just pair the rice with a spicy rice and bean dish plus a salad .
