In a large glass or plastic bowl, mix lime juice, oil, and crushed red pepper.

Cut each chicken wing at joints to make 3 pieces, discarding the tip.

Trim off and discard excess skin.

Place the wings in the lime juice and oil mixture, stirring to coat.

Cover and refrigerate for 3 hours, stirring occasionally.

Drain.

Preheat the oven to 425°F.

Melt margarine.

In a plastic bag or bowl, combine cornmeal, flour, salt, ground cumin, and pepper.

Shake the wings in the cornmeal mixture to coat.

Place the coated wings in a baking pan.

Bake, uncovered, for 20 minutes.

Turn the wings and bake until golden brown, for an additional 20 to 25 minutes.