Blue Cornmeal Chicken Wings
- 1/4 c Lime Juice
- 1/4 c Vegetable Oil
- 1/2 c Crushed Red Pepper Flakes,
- Or To Taste
- 10 Chicken Wings (About 2 Lbs)
- 2 tb Butter Or Margarine
- 1/2 c Blue Or Yellow Cornmeal
- 2 tb Unbleached All Purpose Flour
- 1/2 ts Salt
- 1/2 ts Ground Cumin
- 1/8 ts Pepper
Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix
lime juice, oil and red pepper flakes in a large glass bowl. Cut each
chicken wing at joints to make 3 pieces; discard tip. Cut off discard
excess skin. Place wings in oil mixture; stir to coat. Cover and
refrigerate at least 3 hours, stirring occasionally; drain.
Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in
oven until melted. Shake remaining ingredients in plastic bag, or mix in
bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered
20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer.
Makes 20 appetizers. Flakes are not the same as red pepper and it can be as
hot as you want it by adding more.
lime juice, oil and red pepper flakes in a large glass bowl. Cut each
chicken wing at joints to make 3 pieces; discard tip. Cut off discard
excess skin. Place wings in oil mixture; stir to coat. Cover and
refrigerate at least 3 hours, stirring occasionally; drain.
Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in
oven until melted. Shake remaining ingredients in plastic bag, or mix in
bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered
20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer.
Makes 20 appetizers. Flakes are not the same as red pepper and it can be as
hot as you want it by adding more.
