| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Appetizers, Chicken | 20 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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