Difference between revisions of "Directory:KJ Kitchens/Mexican Chicken Wings"
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Cut each chicken wing in half. Combine pork rinds and chili powder. | Cut each chicken wing in half. Combine pork rinds and chili powder. | ||
| − | In a small bowl combine melted butter and hot pepper sauce. Dip chicken wings into | + | In a small bowl combine melted butter and hot pepper sauce. |
| − | the butter mixture and roll into the pork rind mixture. Place on the pans. Bake for 35-45 | + | |
| − | minutes or until no longer pink. Can serve with guacamole, salsa or sour cream. | + | Dip chicken wings into the butter mixture and roll into the pork rind mixture. Place on the pans. |
| + | |||
| + | Bake for 35-45 minutes or until no longer pink. Can serve with guacamole, salsa or sour cream. | ||
Yield: 8 servings | Yield: 8 servings | ||
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:* 228 mg Sodium; | :* 228 mg Sodium; | ||
:* 127 mg Cholesterol | :* 127 mg Cholesterol | ||
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| + | <br> | ||
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[[Recipe Name:=Mexican Chicken Wings]] | [[Recipe Name:=Mexican Chicken Wings]] | ||
Latest revision as of 19:17, 5 February 2007
Mexican Chicken Wings
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Ingredients:
- 2 pounds chicken wings
- 2 cups crushed pork rinds
- 2 teaspoons chili powder
- 1/2 cup butter, melted
- 1/4 teaspoon hot sauce
Directions:
Heat oven to 375F. Grease two 13 x 9-inch pans.
Cut each chicken wing in half. Combine pork rinds and chili powder.
In a small bowl combine melted butter and hot pepper sauce.
Dip chicken wings into the butter mixture and roll into the pork rind mixture. Place on the pans.
Bake for 35-45 minutes or until no longer pink. Can serve with guacamole, salsa or sour cream.
Yield: 8 servings
Per Serving:
- 334 Cal (57% from Fat, 42% from Protein, 0% from Carb);
- 35 g Protein;
- 21 g Tot Fat;
- 0 g Carb;
- 0 g Fiber;
- 23 mg Calcium;
- 1 mg Iron;
- 228 mg Sodium;
- 127 mg Cholesterol
Mexican Chicken Wings KJ Kitchens
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KJ Kitchens
