Directions:
- Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time.
- Seal bag and shake to coat.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set.
- Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings. Yield: 2 dozen (3-2/3 cups dip).
- Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face or eyes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.51 Kcal (1501 kJ) | ||
| Calories from fat | 179.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.92g | 31% | |
|---|---|---|---|
| Cholesterol | 181.67mg | 61% | |
| Sodium | 2193.52mg | 91% | |
| Potassium | 393.75mg | 8% | |
| Total Carbs | 14.64g | 5% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 30.09g | 60% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 3.8mg | 21% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 191.21 Kcal (801 kJ) | ||
| Calories from fat | 95.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 31% | |
|---|---|---|---|
| Cholesterol | 96.89mg | 61% | |
| Sodium | 1169.93mg | 91% | |
| Potassium | 210.01mg | 8% | |
| Total Carbs | 7.81g | 5% | |
| Sugars | 1.98g | 15% | |
| Dietary Fiber | 1.46g | 11% | |
| Protein | 16.05g | 60% | |
| Vitamin C | 6.1mg | 19% | |
| Iron | 2mg | 21% | |
| Calcium | 38.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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