Mexican Chicken Wings
12 whole chicken wings (about 2 1/2 pounds)
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
JALAPEÑO CILANTRO DIP
2 1/2 cups (30 ounces) sour cream
3 cups loosely packed fresh cilantro or parsley leaves
6 green onions, cut into 3-inch pieces
4 jalapeño peppers, seeded
3 teaspoons salt
Instructions: 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 13-inch x 9-inch x 2-inch baking pan. Bake, uncovered, at
375F for 50 to 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.