Chicken Wings With Southwestern Sauce
|Chicken wings||4 Pound (2 kilogram)|
|All purpose flour||300 Milliliter (1 1/4 cup)|
|Cornmeal||300 Milliliter (1 1/4 cup)|
|Black pepper||2 Teaspoon|
|Cayenne pepper||1 Teaspoon|
|Olive oil/Vegetable oil||125 Milliliter (1/2 cup)|
|For coriander dip|
|Sour cream||375 Milliliter (1 1/2 cups)|
|Mayonnaise||125 Milliliter (1/2 cup)|
|Chopped fresh coriander/Parsley||250 Milliliter (1 cup)|
|Chopped fresh chives/Green onions||125 Milliliter (1/2 cup)|
|Canned chopped mild green chilies||4 Ounce (1 can, 125 gram)|
|Jalapeno peppers||2 , seeded and minced|
Remove tips from chicken wings; separate wings at joints.
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 375Ã‚Â°F (190Ã‚Â°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.