1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon crushed red pepper
10 Chicken wings — about 2 lb
2 tablespoons margarine or butter
1/2 cup blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon Pepper

Mix lime juice, oil, and red pepper in a large glass or plastic bowl. Cut each chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard
excess skin.
Place wings in the oil mixture and stir to coat. Cover and refrigerate for 3 hours,
stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake
remaining ingredients in a plastic bag or mix in a bowl. Shake wings in cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes.
Turn. Bake until golden brown, 20 to 25 minutes longer.

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