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These crispy cornmeal coated chicken wings will reheat well if you happen to have any leftovers.
I like these served with Spicy Ranch Dressing.
3 pounds chicken wings, cut in two
1 cup flour
1 cup stone ground cornmeal
2 Tablespoons cumin
2 teaspoons cayenne
2 teaspoons salt
fresh ground black pepper (to taste)
2 eggs (lightly beaten)
In a shallow bowl, beat eggs, add 1/4 cup water.
In another shallow bowl, combine all dry ingredients; mix well to combine (use a wire whisk for good results).
Dip wings into egg, and then coat with cornmeal/flour mixture. Place each dredged wing onto a lightly greased cookie sheet.
Bake wings at 375 for 20 minutes, turn once and bake an additional 20-30 minutes until very crispy and golden brown. Serve with Cilantro Jalapeno dipping sauce or your favorite dip.
Note: You can bake these for the first 20 minutes early in the day and finish in the oven just before serving time. This recipe can easily be doubled or tripled as needed to serve a crowd.