This recipe is from a page I tore out of a magazine, but I can't remember which one it was.
I used homemade ancho and chili powders for this. And that sure made them yummy!
2 lbs chicken wings
2 T vegetable oil
salt, to taste
1 T plus 1 t ancho chile powder
1 T plus 1 t chili powder
1/4 t cayenne pepper
1 cup sour cream or plain yogurt
3 pickled jalapeños, minced, plus 3 T liquid from the jar
small handful fresh cilantro
salt to taste
Preheat oven to 425°. In a large bowl, toss wings with oil and salt.
Sprinkle wings with seasonings and toss to coat.
Transfer wings to a large baking pan and bake 45 minutes. Turn and bake 15 minutes more.
Meanwhile, in a medium bowl, mix sour cream, jalapenos and liquid and salt. Taste and adjust as desired.
I served the wings alongside the dip along with a few cukes from the garden.