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Blue Cornmeal Chicken Wings

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Blue Cornmeal Chicken Wings
serves 20

  • 1/4 cup Lime Juice
  • 1/4 cup Vegetable Oil
  • 1/2 cup (or to taste) Crushed Red Pepper Flakes
  • 10 Chicken Wings (about 2 lbs)
  • 2 tablespoons Butter or Margarine
  • 1/2 cup Blue or Yellow Cornmeal
  • 2 tablespoons Unbleached All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarin in rectangular pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, then turn wings over. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it to be by adding more.

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