1. Heat oven to 425°. Cut each chicken wing at joints to make 3 pieces discard tip. Cut off excess skin discard.
2. Melt butter in rectangular pan, 13 X 9 X 2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken seal bag tightly. Shake until chicken is completely coated with flour mixture. Place chicken in pan.
3. Bake uncovered 20 minutes. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin. Turn chicken. Pour sauce mixture over chicken toss until evenly coated with sauce.
4. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing and celery sticks.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Appetizer Calories 70 (Calories from Fat 35) Fat 3g (Saturated 2g) Cholesterol 15mg Sodium 170mg Carbohydrate 3g (Dietary Fiber 0g) Protein 5g % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 0% Iron 2% DIET EXCHANGES: 1 Medium-Fat Meat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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