Mexican Chicken Wings Recipe

4 1 5
Mexican Chicken Wings Recipe
Mexican Chicken Wings Recipe photo by Taste of Home
Publisher Photo

Mexican Chicken Wings Recipe

Read Reviews
4 1 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 13x9-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. 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.
Originally published as Mexican Chicken Wings in Taste of Home October/November 2003, p29

Nutritional Facts

3 each: 360 calories, 24g fat (12g saturated fat), 96mg cholesterol, 1416mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • 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
  1. 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.
  2. Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set.
  3. Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings. 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.
Originally published as Mexican Chicken Wings in Taste of Home October/November 2003, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Chicken Wings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AylaRenee User ID: 6723514 129859
Reviewed Jun. 4, 2012

"easy to make & delicious :)"

Loading Image