1/4 cup lime juice
1/4 cup vegetable oil
1/2 cup crushed red pepper flakes
10 chicken wings
2 tablespoons butter or margarine
1/2 cup blue cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper

In a large glass bowl, combine lime juice, oil, and pepper flakes. Disjoint chicken wings; discard tips. Cut off and discard excess skin. Place wings in lime mixture, stirring to coat. Cover; refrigerate, stirring occasionally, for 3 hours. Drain.

Preheat oven to 425°F. In a 13x9-inch baking pan; melt butter. In a large plastic bag, combine cornmeal, flour, salt, cumin, and pepper. Add wings; shake to coat. Arrange wings in prepared baking pan. Bake for 20 minutes; turn. Bake 20 to 25 minutes or until golden brown. Makes 20 servings