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
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen (3-2/3 cups dip).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 360 calories, Fat 24g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 1416mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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