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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
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    2 dozen (3-2/3 cups dip)

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 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 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn 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.
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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3 each: 360 calories, 24g fat (12g saturated fat), 96mg cholesterol, 1416mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein.
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