Southwest Wings and Coriander Dip

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

4 lb chicken wings
1-1/4 cups all-purpose flour
1-1/4 cups cornmeal
2 tbsp ground cumin
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
4 eggs
1/4 cup olive 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 can (4 oz/125 g)
chopped mild green chilies
2 jalapeno peppers,
seeded and minced
1 tsp salt

Southwest Wings:
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 he pie pared to this paint, covered and refrigerated for up to 8 hours.)
Brush baking sheets with oil; arrange wings on sheets and dri::le with remaining oil. Bake in 375°F (1900L) oven for 20 nunrites; turn wings over and bake for 20 to 25 minutes longer or until brown, crisp and no longer pink inside.

Coriander Dip:
In howl, combine sour cream with inayonnaise; stir in coriander, chives, green chilies, jalapeno peppers and salt.

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

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