Title: Blue Cornmeal Chick Wings
Categories: Appetizer
Yield: 20 Servings
| 1/4 | c | Lime juice |
| 1/4 | c | Oil |
| 1/2 | ts | Crushed red pepper |
| 10 | | Chicken wings; about 2 lb |
| 2 | tb | Margarine or butter |
| 1/2 | c | Blue or yellow cornmeal |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/8 | ts | Pepper |
Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut eac
chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard
excess skin. Place wings in oil mixture and stir to coat. Cover and refrig
3 hours, stirring occasionally. Drain. Heat oven to 425F. Heat margarine
Shake remaining ingredients in plastic bag or mix in 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.