These Blue Cornmeal Chicken Wings feature a crisp, golden coating flavored with lime, cumin, and crushed red pepper. The cornmeal crust creates a satisfying crunch while the citrus marinade adds bright Southwestern-inspired flavor, making these wings perfect for casual gatherings and game-day spreads.
Flavor Profile
Crunchy, citrusy, savory, mildly spicy, Southwestern-inspired
Equipment Needed
Large resealable plastic bag or shallow bowl
Parchment paper or nonstick cooking spray
Small saucepan or microwave-safe bowl
Ingredients
10 chicken wings, separated into flats and drumettes, tips removed
¼ cup lime juice
¼ cup vegetable oil
½ teaspoon crushed red pepper flakes
2 tablespoons butter, melted
½ cup blue cornmeal (or yellow cornmeal)
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground cumin
⅛ teaspoon black pepper
Instructions
- In a large bowl, whisk together the lime juice, oil, and crushed red pepper flakes.
- Add the chicken wings and toss until evenly coated.
- Cover and refrigerate for 3 hours, stirring occasionally to ensure even marinating.
- Remove the wings from the marinade and drain well.
- Preheat the oven to 425°F (220°C).
- Lightly grease a baking sheet or line it with parchment paper.
- Brush the baking sheet with the melted butter.
- In a large resealable plastic bag or shallow bowl, combine the cornmeal, flour, salt, cumin, and black pepper.
- Add the wings and toss until evenly coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake uncovered for 20 minutes.
- Turn the wings and continue baking for 20 to 25 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Increase the crushed red pepper to 1 teaspoon for extra heat.
Add ¼ teaspoon cayenne pepper to the coating mixture for a spicy variation.
Serve with hot sauce on the side for additional kick.
Make-Ahead Tips
Marinate the wings up to 24 hours in advance.
The seasoned cornmeal mixture can be prepared several days ahead and stored in an airtight container.
Serving Suggestions
Serve with ranch dressing, blue cheese dip, or chipotle aioli.
Pair with grilled corn, black bean salad, or fresh guacamole.
Perfect for Southwestern-themed meals and outdoor gatherings.
BLUE CORNMEAL CHICKEN WINGS (Southwestern Crunch with a Zesty Kick)
Ingredients
Equipment
Method
- In a large bowl, whisk together the lime juice, oil, and crushed red pepper flakes.
- Add the chicken wings and toss until evenly coated.
- Cover and refrigerate for 3 hours, stirring occasionally to ensure even marinating.
- Remove the wings from the marinade and drain well.
- Preheat the oven to 425°F (220°C).
- Lightly grease a baking sheet or line it with parchment paper.
- Brush the baking sheet with the melted butter.
- In a large resealable plastic bag or shallow bowl, combine the cornmeal, flour, salt, cumin, and black pepper.
- Add the wings and toss until evenly coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake uncovered for 20 minutes.
- Turn the wings and continue baking for 20 to 25 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Serve immediately.
Nutrition
Notes
Add ¼ teaspoon cayenne pepper to the coating mixture for a spicy variation.
Serve with hot sauce on the side for additional kick.
Marinate the wings up to 24 hours in advance.
The seasoned cornmeal mixture can be prepared several days ahead and stored in an airtight container.
Serve with ranch dressing, blue cheese dip, or chipotle aioli.
Pair with grilled corn, black bean salad, or fresh guacamole.
Perfect for Southwestern-themed meals and outdoor gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Southwestern cuisine, where cornmeal coatings, citrus marinades, and bold spices are used to create flavorful, crispy chicken dishes.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 5 servings)
Calories: 325
Protein: 19 g
Carbohydrates: 9 g
Fat: 23 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Sodium: 310 mg
Fiber: 1 g
Sugar: 0 g
Prep Time: 15 minutes
Marinate Time: 3 hours
Cook Time: 45 minutes
Total Time: 4 hours
Yield: 10 chicken wings
Difficulty: Easy
