Yield: 4 servings
|3 tablespoons||Vegetable oil|
|1 teaspoon||Ground red chile powder, s|
|1 teaspoon||Ground cumin|
|½ teaspoon||Crushed dried oregano|
|3 tablespoons||Lemon juice|
|2 pounds||Chicken wings; cut at the jo|
Recipe by: Sally Hammond Place all the ingredients, except the chicken wings, in a large glass dish bowl and mix well. Add the chicken and turn to coat with the marinade. Cov
Preheat the oven to 375 F.
Drain the chicken wings and arrange in a large baking tray.
Bake 30-40 minutes or until the wings are tender and the juices run clear when pierced at the thickest part.