Lo-Carb Fajita Chicken Wings

If you are following a lo-carb diet, this recipe is a definite keeper! These chicken wings are crispy, tart, carmelized and yummy. The recipe calls for 12 chicken wings, but I've used many more than that, as the marinade goes a long way. Just marinate 4-24 hours before baking.

• Ready In: 55 mins
• Serves: 4-6
• Yields: 24-36 pieces

Ingredients

• 12  chicken wings
• 2 -4  tablespoons olive oil
• 1⁄4 cup  fresh squeezed lime juice
• 2  tablespoons fresh cilantro, chopped
• 1 -2  fresh garlic clove, minced
• 1  teaspoon cumin
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon red pepper flakes, crushed

Directions

1. Rinse chicken wings and dry with paper towels. Cut each chicken wing in half and place in large resealable gallon plastic bag.
2. Add remaining ingredients to chicken wings. Turn bag to coat the wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionallly.
3. Heat oven to 375 degees. Drain chicken wings, reserving marinade, and place on cookie sheet sprayed with non-stick spray.
4. Bake for 45-60 minutes or until chicken browns, occasionally basting with reserved marinade. Discard remaining marinade.
5. Enjoy!