Clarion County Recipe of the Day: Mexican Chicken Wings

J.C. Taggart

J.C. Taggart

Published June 19, 2017 4:01 am
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Simple, Tasty & Delicious!

Mexican Chicken Wings

Ingredients

12 whole chicken wings (two to three 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 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 13×9-in. baking pan.

~Bake uncovered at 375° for 25 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.

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