Yield: 6 servings
|½ cup||Corn oil|
|¼ cup||Chili powder|
|1 teaspoon||Ground cumin|
|12 ounces||Tortilla corn chips|
|1 pounds||Chicken wings, disjointed & tips discarded|
1. Preheat oven to 350ø. In a small bowl, whisk together the oil, chili powder, oregano & cumin to blend well.
2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl.
3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes until browned & crisp outside & tender inside. Serve hot.