Recipe by drhousespcatcher
Wings Across America. A lime, cornmeal wing recipe
Top Review by Cookin'withGas
I'll be taking a pass on this recipe...It could have been the cumin, it could have been the cornmeal, but I really didn't like this at all...it just tasted funny (strange)...the coating also seperates from the chicken, looking like a hard shell, the moment you cut or bite into it...all in all an odd experience and not one I'll re-try...sorry
- 1⁄4 cup fresh lime juice
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons unsalted butter (melted)
- 1⁄2 cup blue cornmeal or 1⁄2 cup yellow cornmeal
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 20 chicken wings, Trimmed And Separated
Directions See How It's Made
- Combine the lime juice, vegetable oil, cayenne pepper, and butter in a large mixing bowl. Add the wings and toss to coat. Marinate for 1 hour in the refrigerator.
- In the meantime, mix the cornmeal, flour, salt, cumin, pepper, and garlic and onion powders in a large brown bag. Shake well to mix the breading thoroughly. Preheat the oven to 350.
- Remove the wings from the marinade with tongs, place them in the bag with the breading, and shake well. Make sure they're thoroughly coated. Remove the wings from the bag one at a time, carefully shaking off any loose coating. Place them on a butter-coated baking sheet, spread them evenly to avoid overcrowding.
- Bake for 20-25 minutes, or until crispy, golden brown, and cooked through. Check every 10 minutes while baking to avoid burning.