| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Mexican |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Corn oil |
| 1/4 |
c |
Chili powder |
| 1 |
ts |
Oregano |
| 1 |
ts |
Ground cumin |
| 12 |
oz |
Tortilla corn chips |
| 1 |
lb |
Chicken wings, disjointed & tips discarded |
INSTRUCTIONS
1. Preheat oven to 350°. In a small bowl, whisk together the oil, chili
powder, oregano & cumin to blend well.
2. Pulverize the tortilla chips in a food processor. Pour into a shallow
bowl.
3. Dip the chicken pieces in the seasoned oil; then dredge in the ground
chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes
until browned & crisp outside & tender inside. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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