Mexican Chicken Wings with
                               Jalapeño Cilantro Dip
                                                              

Ingredients:
4 jalapeño peppers, seeded
1/3 cup cornmeal
6 green onions, cut into 3 inch pieces
1/3 cup flour
1 1/2 tsps salt
3 cups cilantro, loosely packed
1 1/2 tsps pepper
1 tbsp cumin
3/4 tsp cayenne pepper (doubled it because I like spicy)
2 1/2 cups sour cream
2 1/2 lbs chicken wings (12 wings)
3 tsps salt

Directions:
Cut chicken wings into three sections and discard wing tip section.
In large resealable bag add 1 1/2 t salt, cumin, cornmeal, flour, pepper & cayenne.
Add the chicken wings a few at a time & shake to coat.
Transfer to a greased 13x9 baking dish.
Bake uncovered at 375° for 50-55 mins or until juices run clear & coating is set. Turn once.
Meanwhile in a food processor or blender, mix the sour cream, green onions, cilantro, jalapeño peppers & 1 or 2 tsps salt.
Refrigerate until serving.
Serve with wings.


* I use the Jalapeño/Cilantro dip recipe on fish, vegetables and anything.