Ingredients
- 4 pounds (2 kg) chicken wings
- 1 1⁄4 cups (300 ml) all purpose flour
- 1 1⁄4 cups (300 ml) cornmeal
- 2 tablespoons (25 ml) ground cumin
- 2 teaspoons (10 ml) salt
- 2 teaspoons (10 ml) black pepper
- 1 teaspoon (5 ml) cayenne pepper
- 4 eggs
- 1/4 cup (80 ml) olive oil or vegetable oil
- Cilantro Dip
- 1 1/2 cups (375 ml) sour cream
- 1/2 cup (125 ml) mayonnaise
- 1 cup (250 ml) chopped fresh cilantro or parsley
- 1/2 cup (125 ml) chopped fresh chives or green onions
- 1 can (4 oz/125 g) chopped mild green chilies
- 2 jalapeno peppers, seeded and minced
- 1 teaspoon (5 ml) salt
Preparation
Step 1
Remove tips from chicken wings; separate wings at joints. Set aside.
In shallow dish, combine flour, cornmeal, cumin, salt, and black and cayenne peppers.
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 to this point, covered and refrigerated for up to 8 hours.)
Brush baking sheets with oil; arrange wings on sheets and drizzle with remaining oil. Bake in 375 degree F (190 degree C) oven for 20 minutes; turn wings over and bake for 20 to 25 minutes longer or until brown, crisp and no longer pink inside.
CILANTRO 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.