Southern Wings with Coriander Dip

By jarren

These succulent wings can be prepared ahead and either baked at the last minute or simply reheated.

Ingredients

• CORIANDER DIP:
• 4 pounds chicken wings
• 1 1/4 cups all purpose flour
• 1 1/4 cups cornmeal
• 2 tablespoons ground cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoons cayenne pepper
• 4 eggs
• 1/4 cup olive oil or vegetable oil
• 1 1/2 cups sour cream
• 1/2 cup mayonnaise
• 1 cup chopped fresh coriander or parsley
• 1/2 cup chopped fresh chives or green onions
• 1 (4-ounce) can chopped mild green chiles
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon salt

Details

Servings 40

Preparation

Step 1

Remove tips from chicken wings: separate wings at joints. Set aside.

In shallow dish, combine flour, cornmeal, cumin, salt, and black pepper and cayenne pepper.

In another shallow dish, beat eggs. Dip wings into flour mixture, shaking off excess, dip into eggs, allowing excess to drain off. Dip again into flour mixture and press mixture in firmly. Wings can be prepared at this point, covered and refrigerated up to 8 hours.

Brush baking sheets with oil; arrange wings on sheets and drizzle with remaining oil. Bake in 375°F oven for 20 minutes; turn wings over and bake for another 20 to 25 minutes longer or until brown, crisp and no longer pink inside.

CORIANDER DIP:

In bowl, combine sour cream with mayonnaise, stir in coriander, chives, green chilies, jalapeno peppers, and salt.

Serve wings with dip on large platter. Makes 40 hors d'oeuvres.