5 lbs chicken wings

1⁄2 cup fresh lemon juice (about 4 lemons)

8 garlic cloves, minced

1 3⁄4 cups all-purpose flour

2 tablespoons salt

2 tablespoons ground coriander

2 tablespoons ground cumin

1 tablespoon ground cinnamon (amount decreased from 2T in original recipe)

2 tablespoons paprika

2 tablespoons ground red pepper

2 tablespoons black pepper

1⁄2 cup extra virgin olive oil

Cut off and discard chicken wing tips; cut wings in half at joint.

Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.

Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.

Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.

Remove chicken from lemon juice mixture, discarding lemon juice mixture.

Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken.

Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.