Moroccan Chicken Wings - cooking recipe

Ingredients

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

Preparation

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.