Vegetable oil
1/3 c. yellow cornmeal
1/3 c. unbleached flour
1 tbsp. ground cumin
1 1/2 tsp. salt
1 1/2 tsp. cayenne pepper
15 chicken wings (about 2 1/2 lb.)

Preheat oven to 375 degrees. Brush in 12 x 17 inch jelly roll pan or a cookie sheet with vegetable oil.

In a medium bowl, combine the cornmeal, flour, cumin, salt and blaci and cayenne peppers. With a sharp knife separate the wings into segments. Reserve the tip of the wings for another use.

A few at a time, turn the wing segments in the cornmeal mix. Shake of the excess coating and arrange the wings without crowding, in the oiled pan.

Set the pan on a rack in the top third of the oven. Bake turning once for about 1 hour until crisp and evenly brown. Drain briefly on paper towels and serve hot.