Mexican Chicken Wings With Jalapeno Cilantro Dip Recipes

MEXICAN CHICKEN WINGS

Steps:

• 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.

MEXICAN CHICKEN WINGS WITH JALAPENO CILANTRO DIP

Steps:

• Cut chicken wings into three sections; discard wing tip section.
• In large resealable bag, combine the flour, cornmeal, cumin, 1 1/2 t salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat.
• Transfer to a greased 13x9 baking dish. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear and coating is set, turning once.
• Meanwhile, in a blender or food processor, combine the sour cream, cilantro, green onions, jalapeno peppers and 3 t salt; cover and process until blended. Refrigerate until serving. Serve with wings.

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
• In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
• Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
• In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

MEXICAN CHICKEN WINGS

Steps:

• Preheat oven to 350.
• In a small bowl whisk together the oil,chili powder,oregano and cumin to blend well.
• Pulverize the tortilla chips in a food processor or blender.
• Pour into a shallow bowl.
• Dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated.
• Place on a foil lined baking sheet and bake for 45 minutes,until browned and crips.

MEXICAN BUFFALO WINGS WITH SALSA SAUCE

Steps:

• Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack.
• Bake in the preheated oven until wings are browned and dry, about 20 minutes.
• Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa.
• Transfer chicken wings to a large plate and pour salsa over the top.

JALAPENO RANCH DIP

Steps:

• Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.