Fajita Chicken Wings

12 chicken wings, tips removed
Marinade:
1/4 c lime juice
2 Tbsp oil
3 Tbsp chopped fresh cilantro
1 garlic clove, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp crushed red pepper flakes
Cut each chicken wing in half; place in a large resealable plastic bag. Add all marinade ingredients; seal bag. Turn to coat wings. Refrigerate at least 4 hours or upto 24 hours, turning bag occasionally.
Heat oven to 375º F. Drain chicken wings reserving marinade. Place chicken on broiler pan. Bake for 45-60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade. Serve warm.
Makes 24 appetizers.

Other Marinades (use same directions for above recipe, just replace the marinade)

Saucy Sweet and Sour:
1/2 c water
1/4 c oil
3/4 c sugar
1/4 c ketchup
1/4 c vinegar
1 tsp garlic salt
1/2 tsp chicken-flavor instant bouillon

Teriyaki:
1/4 c lite soy sauce
1/4 c dry white wine
2 Tbsp sugar
1/2 tsp freshly grated ginger-root or dash ginger
1 garlic clove, minced

Zesty Orange Barbecue:
1/2 c chili sauce
1/4 c orange marmalade
1 Tbsp red wine vinegar
1 1/2 tsp Worcestershire sauce
1/2 tsp prepared mustard
1/4 tsp garlic powder

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