Ingredients
12 whole chicken wings (about 2-1/2 pounds)2 cans (10 ounces each) green enchilada sauce3 tablespoons lime juice1/2 cup mild green taco sauce2 tablespoons butter, melted
Preparation
Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce.
