Fajita Chicken Wings
12 chicken wings, tips removed
1/4 cup lime juice
2 tablespoons vegetable oil
3 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 clove garlic, finely chopped
Cut each chicken wing in half; place in large resealable food-storage plastic bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
Heat oven to 375°F. Drain chicken wings, reserving marinade. Place chicken on broiler pan.
Bake 45 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), brushing occasionally with reserved marinade. Discard any remaining marinade. Serve warm.
Recipe shared from: http://www.bettycrocker.com/recipes/fajita-chicken-wings/a3059ce1-7021-4758-9da2-29b0a0e05d39