SANTA FE CHICKEN WINGS

2 pounds chicken wings
1/4 cup lime juice
1/4 cup vegetable oil
2 teaspoons Tabasco brand Pepper Sauce
2 tablespoons margarine
FOR THE CORNMEAL COATING:
1/2 cup blue cornmeal
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin; set aside.

Mix lime juice, oil and Tabasco Sauce in large bowl. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally.

WHEN READY TO COOK:
Preheat oven to 425 degrees F. Heat margarine in 13x9-inch pan in oven until melted; remove from oven.

Drain chicken and discard marinade; set aside.

Shake ingredients for the cornmeal coating in plastic bag or mix in bowl. Coat wings with cornmeal mixture; place melted margarine in pan.

Bake 20 minutes uncovered. Turn chicken and bake 20 to 25 minutes longer until golden brown.

Makes 20 appetizers
Source: Tabasco