Fajita Chicken Wings

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chicken wings, tips removed

Marinade

1/4

cup lime juice

tablespoons vegetable oil

tablespoons chopped fresh cilantro

teaspoon ground cumin

1/2

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon crushed red pepper flakes

clove garlic, finely chopped

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1

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.
2

Heat oven to 375°F. Drain chicken wings, reserving marinade. Place chicken on broiler pan.
3

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.

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For more lime flavor, add the grated peel from 1 lime to the marinade.
Serve the hot wings on a tray lined with lettuce. Arrange strips of bell pepper and stalks of green onions with the wings.

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0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.