A miniature version of Southern fried chicken, these breaded wings bake up crunchy and golden. Along with the blue cheese dip, add some raw celery or carrot sticks to round out this casual meal.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Blue cheese dip:
Method
Remove tips from wings and reserve for stock if desired; separate at joint. In glass baking dish, whisk buttermilk, egg, salt and hot sauce; add wings, tossing to coat. Cover; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)Blue Cheese Dip: In bowl, mash blue cheese with buttermilk until fairly smooth. Stir in green onion and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large resealable bag, shake together cornmeal, flour, chili powder and cumin. Remove wings from buttermilk mixture, letting any excess drip off. In batches, shake in cornmeal mixture to coat; shake off any excess. Arrange on rack on foil-lined rimmed baking sheet.
Roast in 400°F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes. Serve with dip.
Nutritional facts Per serving: about
- Sodium 631 mg
- Protein 29 g
- Calories 428.0
- Total fat 25 g
- Cholesterol 118 mg
- Saturated fat 9 g
- Total carbohydrate 20 g
%RDI
- Iron 16.0
- Folate 27.0
- Calcium 17.0
- Vitamin A 12.0
- Vitamin C 3.0
