If you’re on the hunt for a dish that bursts with bold flavors and irresistible texture, you’ve got to try the Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Recipe. These wings showcase a beautiful marriage of smoky heat, citrus brightness, and a touch of sweetness, all wrapped in tender, juicy meat. Paired perfectly with a vibrant black bean and corn salsa that adds crunch and creaminess, this recipe is guaranteed to light up your taste buds and become an instant favorite at any gathering or cozy night in.

Ingredients You’ll Need

The image shows a black round grill with its lid open, cooking around twenty chicken wings spread out evenly on the grate. The wings are covered in a reddish-orange spice mix, and they have a slightly rough texture from the seasoning. The grill is placed outdoors on a white marbled surface, with grass and dry leaves visible in the background. To the right of the grill on a metal mesh table, there is a can of black beans, adding context to the outdoor cooking scene. The photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, fresh, and pantry-friendly ingredients that come together beautifully to create an unforgettable meal. Each element plays a key role: the marinade packs layers of citrus and chile punch, the smoky wings deliver incredible depth, and the salsa adds a refreshing, creamy balance with bursts of color and texture.

2 lbs of Chicken Wings: The star of the show, perfect for soaking up smoky flavors.
1.5 tbsp of Canola Oil: Helps the marinade stick and adds moisture for crisp skin.
1.5 tbsp of Achiote Seasoning: Adds earthy, slightly peppery notes with vibrant color.
1 tbsp of Chipotle Puree: Brings smoky heat that melts into every bite.
2 tsp of Hot Sauce: Enhances spice and depth in both marinade and salsa.
1 Blood Orange juiced: Offers a sweet, tart citrus flavor that brightens the wings.
2 Limes juiced: Adds acidity and fresh zing that cuts through richness.
2 tbsp of Butter: Used in the glaze to add rich creaminess and shine.
1.5 tbsp of Agave Nectar: Sweetens and balances the smoky heat perfectly.
2 tbsp of Cilantro chopped: Injects fresh herbal brightness into glaze and salsa.
1 15 oz can of Bush’s Black Beans, drained: Hearty and creamy base for the salsa.
1 15 oz can of Yellow Corn, drained: Adds natural sweetness and a satisfying crunch.
1/8 cup of Green Bell Pepper diced: Adds crisp texture and vibrant color to salsa.
1/8 cup of Red Bell Pepper diced: Sweetness and vivid hue make the salsa pop.
2.5 tbsp of Red Onion diced: Sharp and mildly sweet for layered flavor complexity.
2.5 tbsp of Mexican Crema: Creamy tang that smooths out the heat and spices.
2 tbsp of Cotija Cheese grated: Adds salty, crumbly texture for authentic touch.
1.5 tbsp of Serrano Pepper diced: Packs fresh, lively heat into the salsa.
1 tbsp of Green Onions diced: Subtle onion flavor and color brighten the dish.
8 Garlic Cloves minced: Infuses deep, aromatic earthiness throughout.

How to Make Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Recipe

Step 1: Marinate the Wings

Start by combining your chicken wings with the achiote seasoning, chipotle puree, hot sauce, blood orange juice, lime juice, and canola oil in a food-safe bowl. Mix until every wing is thoroughly coated because this marinade is packed with the vibrant, zesty flavors that will set the tone for the whole dish. Cover and refrigerate for at least 4 hours, though overnight is best to really let those flavors sink in.

Step 2: Prepare Your Smoker and Wings

The next day, preheat your smoker to a steady 275 degrees Fahrenheit. Adding wood chips or chunks enhances that authentic smoky aroma everyone loves. Place the marinated wings directly on the racks and let them smoke for about 1 to 1.5 hours, or until they register above 175 degrees internally. This slow smoking process renders the fat perfectly and locks in juiciness while building complex flavors.

Step 3: Make the Black Bean Corn Salsa

While the wings smoke, mix together all the salsa ingredients: Bush’s Black Beans, yellow corn, green and red bell peppers, red onions, Mexican crema, cilantro, cotija cheese, serrano pepper, green onions, garlic, hot sauce, and lime juice. This salsa is an exciting medley of creamy, spicy, crunchy, and citrusy flavors, making it the ideal accompaniment for your smoky wings. Chill it in the fridge until you’re ready to eat.

Step 4: Prepare the Glaze and Finish the Wings

About 10 minutes before the wings are ready, melt butter with agave nectar in a skillet until fully combined and glossy. When the wings come off the smoker, toss them in this luscious glaze along with the chopped cilantro. This final step adds a beautiful sheen and a sweet herbal punch that ties everything together perfectly.

How to Serve Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Recipe

The image shows a close-up view of a white plate full of cooked chicken pieces. The chicken is coated in a shiny, reddish-brown sauce with a slightly sticky look. Small green herb bits are sprinkled evenly over the chicken, adding a fresh pop of color. The chicken pieces are piled up casually, showing different shapes and sizes with some charred spots that add texture. The background is a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprigs and a sprinkle of cotija cheese on top of the wings or salsa bring extra vibrancy and texture. Don’t forget to have some ranch dressing on the side for a cooling dip—its creamy richness is a perfect counterbalance to the spicy, smoky heat.

Side Dishes

This dish pairs wonderfully with classic favorites like tortilla chips for scooping the salsa or a crisp, refreshing salad with lime vinaigrette. Some grilled corn on the cob or Mexican street corn can also complement the flavors and maintain the festive, vibrant vibe of the meal.

Creative Ways to Present

Serve the wings on a large platter surrounded by colorful bowls of black bean corn salsa and ranch dressing. Or dish up individual portions on small plates with a spoonful of salsa on the side for a fun appetizer or game-day treat. Adding lime wedges and fresh cilantro cylinders makes it extra inviting for guests to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover smoked citrus chile chicken wings and black bean corn salsa separately in airtight containers in the refrigerator. Wings will stay fresh for 3 to 4 days, and the salsa can keep up to 3 days—just give it a quick stir before serving again.

Freezing

You can freeze the wings, but note that the texture might slightly change once reheated. Wrap them tightly in foil or freezer bags and freeze for up to 2 months. It’s best to freeze the salsa separately fresh, as the cream and fresh peppers don’t freeze well.

Reheating

Reheat wings gently in an oven at 350 degrees Fahrenheit until warmed through to avoid drying them out. Avoid microwaving if possible to keep the crispy, glazed skin intact. Serve with freshly scooped salsa for the best flavor experience.

FAQs

Can I use a regular grill instead of a smoker?

Absolutely! While smoking adds a beautiful depth of flavor, you can grill the wings over indirect heat and add wood chips in a smoker box or foil pouch for some smoky notes.

Is the salsa spicy? Can I adjust the heat level?

The salsa has a pleasant kick from serrano peppers and hot sauce, but you can reduce or omit these ingredients for a milder version without sacrificing much flavor.

Can I make this recipe without achiote seasoning?

If you don’t have achiote, you can substitute with smoked paprika or a blend of mild chili powders. It won’t be quite the same vibrant color, but the wings will still be delicious.

What can I substitute for Mexican crema in the salsa?

Sour cream or Greek yogurt work well as substitutes, offering similar creaminess and tanginess to balance the salsa.

How do I know when the wings are done?

The best way is to use a meat thermometer and make sure the internal temperature has reached 175 degrees Fahrenheit for juicy, safe-to-eat wings with tender texture.

Final Thoughts

There’s something truly magical about the combination of smoky wings infused with bright citrus and spicy chiles, paired with a lively black bean corn salsa. The Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Recipe isn’t just a meal; it’s a celebration of bold, fresh flavors that come together harmoniously. Whether you’re feeding a small crowd or just treating yourself, this recipe promises fun, flavor, and finger-licking satisfaction. Give it a try and watch it become your new go-to for wings, no question.