In a large bowl whisk together the lime juice, the oil, the Tabasco, the cayenne, the oregano, the cumin, the garlic, and the onion. Add the chicken wings, stir to coat them with the marinade, and let them sit chilled for three hours.

Create an egg wash by beating the two eggs with 2 tbsp of cold water and the 2 tbsp of fresh lemon juice.

In a large bowl, combine the cornmeal, the Parmesan, the paprika, the salt, the black pepper, and the parsley. Remove the wings from the marinade, allow excess liquid to drip off, then dip them briefly in the egg wash before coating them with the cornmeal mixture (one at a time).

Arrange the wings in one layer on a rack and let them rest for 30 minutes.

Place the wings, skin side up, on a rack on a baking sheet or else directly on a lightly oiled baking sheet.

Preheat oven to 425 degrees F and bake wings for 35-45 minutes or until golden and crispy.

Transfer wings to paper towels to drain (if you didn't use a rack to drain grease while baking).

Serve the wings warm or at room temperature.