Ingredients
12 whole chicken wings (about 2-1/2 pounds)1/3 cup all-purpose flour1/3 cup cornmeal1 tablespoon ground cumin1-1/2 teaspoons salt1-1/2 teaspoons pepper3/4 teaspoon cayenne pepperJALAPENO-CILANTRO DIP:2-1/2 cups sour cream3 cups fresh cilantro leaves6 green onions, cut into 3-inch pieces4 jalapeno peppers, seeded3 teaspoons salt
Preparation
Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat.
Transfer to a greased 13x9-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.
