Mexican Chicken Wings
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
corn oil
|
|
| ¼ | cup |
chili powder
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin
ground |
|
| 12 | ounces |
tortilla chips
|
|
| 1 | pound |
chicken wings
disjointed & tips discarded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
corn oil
|
|
| 59 | ml |
chili powder
|
*
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cumin
ground |
|
| 346.8 | ml/g |
tortilla chips
|
|
| 453.6 | g |
chicken wings
disjointed & tips discarded |
|
Directions
Preheat oven to 350?. In a small bowl, whisk together the oil, chili powder, oregano and cumin to blend well.
Pulverize the tortilla chips in a food processor. Pour into a shallow bowl.
Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated.
Set on a foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside.
Serve hot.
