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