Tested till perfect Cornmeal-Coated Wings with Blue Cheese Dip
Cornmeal-Coated Wings with Blue Cheese Dip
Photography by Matthew Kimura

Cornmeal-Coated Wings with Blue Cheese Dip

A miniature version of Southern fried chicken, these breaded wings bake up crunchy and golden. Along with the blue cheese dip, add some raw celery or carrot sticks to round out this casual meal.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbchicken wingchicken wings
  • 2/3 cup 2/3cupbuttermilk
  • 1 1eggeggs
  • 1 tsp 1tspsalt
  • 1 tsp 1tsphot sauce
  • 1/2 cup 1/2cupcornmeal
  • 1/2 cup 1/2cupall-purpose flour
  • 1-1/2 tsp 1-1/2tspchili powder
  • 1-1/2 tsp 1-1/2tspground cumin

Blue cheese dip

  • 1 cup 1cupcrumbled blue cheese
  • 1/2 cup 1/2cupbuttermilk
  • 1 1green oniongreen onions, thinly sliced
  • 1/4 tsp 1/4tsppepper
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Remove tips from wings and reserve for stock if desired; separate at joint. In glass baking dish, whisk buttermilk, egg, salt and hot sauce; add wings, tossing to coat. Cover; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Blue Cheese Dip: In bowl, mash blue cheese with buttermilk until fairly smooth. Stir in green onion and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large resealable bag, shake together cornmeal, flour, chili powder and cumin. Remove wings from buttermilk mixture, letting any excess drip off. In batches, shake in cornmeal mixture to coat; shake off any excess. Arrange on rack on foil-lined rimmed baking sheet.

Roast in 400°F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes. Serve with dip.

Nutritional Information Per serving: about

cal 428 pro 29g total fat 25g sat. fat 9g
carb 20g fibre 2g chol 118mg sodium 631mg

% RDI:

calcium 17 iron 16 vit A 12 vit C 3
folate 27
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