Taco Wings

Serve these finger-licking-good Tex-Mex wings with guacamole and sour cream, and watch them disappear.

3 lbs Chicken wings, about 18, tips removed
1 tbsp Canola oil
1 tbsp Chili powder
2 tsp Ground cumin
1 tsp Onion powder
1 tsp Salt
1/4 tsp Pepper
2 C Shredded iceberg lettuce

1. Preheat oven to 425° F.
2. Line 2 jellyroll pans with foil. Arrange wings skin side up on pans.
3. Combine next 6 ingredients. Rub paste all over wings. Bake until golden brown and meat is no longer pink near bone, 25-30 minutes.
4. Spread lettuce over serving plate; top with wings. Sprinkle with cilantro. Serve with lime wedges, sour cream and guacamole, if desired.

Makes 8 servings.

Per Serving: 245 cals.; 21 g. protein; 17 g. fat (4 g. saturated); 64 mg. chol.; 1 g. carbs; 366 mg. sodium; 1 g. fiber; 0 g. sugar

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