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Mexican Chicken Wings

I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. -Barbara McConaughey, Houlton, Wisconsin

8 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

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
JALAPENO CILANTRO DIP:
2-1/2 cups (20 ounces) sour cream
3 cups fresh cilantro leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt

Directions

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.
Seal bag and shake to coat.
Transfer to a greased 13-in. x 9-in. baking pan. Bake, uncovered, at
375° for 25-27 minutes on each side or until juices run clear
and coating is set.
Meanwhile, in a blender, combine the dip ingredients; cover and
process until blended. Refrigerate until serving. Serve with wings.

2 of 2

Mexican Chicken Wings (continued)

Directions (continued)

Yield: 2 dozen (3-2/3 cups dip).

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (3 each) equals 360 calories, 24 g fat (12 g saturated fat), 96 mg cholesterol, 1,416 mg sodium, 13 g carbohydrate, 2 g fiber, 19 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer