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MEXICAN CHICKEN WINGS
12 ounces tortilla chips 2 tablespoons chili powder 1 teaspoon dried oregano 1/2 teaspoon garlic salt 1 teaspoon ground cumin 1 cup vegetable oil 1 pound chicken wings 8 tablespoons butter, melted
Crush tortilla chips into fine crumbs. Combine crumbs, chili powder, oregano, garlic salt, and cumin in a medium bowl; set aside.
Heat oil in a large skillet until hot but not smoking, about 365 degrees F.
Add chicken; fry until cooked through, about 15 minutes. Remove; drain chicken well on paper towels.
Place melted butter in a shallow dish. Dip chicken into butter. Coat chicken wings with tortilla crumbs.
Place on a serving platter. Serve immediately.
VARIATION: Turn this crunchy appetizer into a hearty entree by using turkey wings instead of the chicken wings.
Servings: 4 Source: Easy Everyday Cooking
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