MEXICAN CHICKEN WINGS
Source of Recipe
BBR
Recipe Introduction
Taste of Home Oct/Nov 2003
Barbara McConaughey, Houlton, WI
List of Ingredients
12 whole chicken wings (about 2-1/2 pounds)*
1/2 cup flour
1/3 cup cornmeal
1 tablespoon ground cumin
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
JALAPENO CILANTRO DIP:
2-1/2 cups (20 ounces) sour cream
3 cups loosely packed fresh cilantro or parsley leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teapoons of saltRecipe
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat. Transfer to a greased 13x9x2 inch baking pan. Bake, uncovered, at 375 for 50-55 minutes or until juices run clear and coating is set, turning once.
Meanwhile, in a blender or food processor, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.
Yield: 2 dozen (3-2/3 cups dip).
*Editors Note: 2-1/2 pounds or uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step. Use rubber or plastic gloves when cutting or seeding hot peppers to protect your hands. Avoid touching your face
|
|
member logon
