hello fellowers, today I made chicken wings for my dad and I to tie us over because my brother billy came over and we are having jacks restaurant and bar take out for dinner tonight so these wings are very easy to make with a flour cornmeal coating I like the shake and bake effect and use bold Mexican spices such as cumin and made a cilantro jalapeno sauce with sour cream, you can use 1/2 of the whole sour cream and 1/2 of the greek yogurt as well. to make your dip your way so enjoy!
Mexicana Chicken wings with cilantro Jalapeno sour cream dip
From Taste of home 2003
| 12 whole chicken wings (about 2-1/2 pounds) |
| | 1/3 cup all-purpose flour |
| | 1 tablespoon ground cumin |
| | 3/4 teaspoon cayenne pepper |
| | 2-1/2 cups (20 ounces) i used 1 1/2 cups sour cream |
 | 3 cups fresh cilantro leaves I use 2 cups chopped cilantro leaves |
| 6 green onions, cut into 3-inch pieces I used 4 green onions, |
| | 4 jalapeno peppers, seeded used 2 jalapenos instead |
| | 3 teaspoons salt used 1 1/2 tsp salt |
method
- 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-in. x 9-in. baking pan. Bake, uncovered, at 375° for 25-27 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. Yield: 2 dozen (3-2/3 cups dip).
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face
Mexicana Chicken wings with cilantro Jalapeno sour cream dip 
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