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
2	tbsp	Chopped fresh cilantro
		Lime wedges, sour cream and guacamole, optional

• Preheat oven to 425° F.
• Line 2 jellyroll pans with foil. Arrange wings skin side up on pans.
• Combine next 6 ingredients. Rub paste all over wings. Bake until golden brown and meat is no longer pink near bone, 25-30 minutes.
• 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