Chicken Wings With Southwestern Sauce Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Chicken Wings With Southwestern Sauce is. If you have a lot of Chicken on hand then Chicken Wings With Southwestern Sauce is the recipe you should opt for. Make the Canadian Chicken Wings With Southwestern Sauce as an Appetizer and it will make your guests come back at your door step. I am certain that you will be hooked to my favorite Chicken Wings With Southwestern Sauce recipe in minutes. Try it now.
Ingredients
4 lb chicken wings 2 kg
1-1/4 cups all-purpose flour 300 mL
1-1/4 cups cornmeal 300 mL
2 tbsp cumin 25 mL
2tsp salt 10 mL
2 tsp black pepper 10 mL
1 tsp cayenne pepper 5mL
4 eggs 4
1/2 cup olive or vegetable oil 125 mL
Coriander Dip:
1-1/2 cups sour cream 375 mL
1/2 cup mayonnaise 125 mL
1 cup chopped fresh coriander or parsley 250 mL
1/2 cup chopped fresh chives or green onions 125 mL
1 can (4 oz/125 g) chopped mild green chilies 1
2 jalapeno peppers, seeded and minced 2
1 tsp salt 5mL
Directions
Remove tips from chicken wings; separate wings at joints.
Set aside.
f In shallow dish, combine flour, cornmeal, cumin, salt, 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 and placed on rack, covered and refrigerated for up to 8 hours.) If Brush baking sheets with oil; arrange wings on sheets and drizzle with remaining oil.
Bake in 375°F (190°C) oven for 20 minutes; turn wings over and bake for 20 to 25 minutes longer or until crisp, brown and meat is no longer pink inside.
Coriander Dip: In bowl, combine sour cream with mayonnaise; stir in coriander, chives, green chilies, jalapeno peppers and salt.
Serve with wings on large platter.
Makes 40 hors d'oeuvres.
Set aside.
f In shallow dish, combine flour, cornmeal, cumin, salt, 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 and placed on rack, covered and refrigerated for up to 8 hours.) If Brush baking sheets with oil; arrange wings on sheets and drizzle with remaining oil.
Bake in 375°F (190°C) oven for 20 minutes; turn wings over and bake for 20 to 25 minutes longer or until crisp, brown and meat is no longer pink inside.
Coriander Dip: In bowl, combine sour cream with mayonnaise; stir in coriander, chives, green chilies, jalapeno peppers and salt.
Serve with wings on large platter.
Makes 40 hors d'oeuvres.
