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Posted by <Roxy> - September 09, 2004 04:02 PM
Jerk Chicken Wings with Creamy Dipping Sauce
CHICKEN WINGS:
2 T. dried thyme leaves
1 T. brown sugar
1 T. minced garlic (3 to 4 medium cloves)
3 tsp.s allspice
1 tsp. salt
2 T. cider vinegar
2 T. hot pepper sauce
1 (3-lb.) pkg. frozen chicken wing drummettes, thawed
DIPPING SAUCE:
1/2 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
1. In large nonmetal bowl, combine thyme, brown sugar, garlic, allspie, salt, vinegar and hot pepper sauce; mix well. Add chicken drummettes, toss to coat evenly. Cover; refrigerate 1 hour to marinate.
2. Heat oven to 425. Line two 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Place chicken drummettes in sprayed foil-lined pan. Discard any remaining marinade.
3. Bake at 425 for 45 minutes or until chicken is no longer pink next to bone.
4. Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well. Serve chicken drummettes with sauce.
Jerk Chicken Wings with Creamy Dipping Sauce
CHICKEN WINGS:
2 T. dried thyme leaves
1 T. brown sugar
1 T. minced garlic (3 to 4 medium cloves)
3 tsp.s allspice
1 tsp. salt
2 T. cider vinegar
2 T. hot pepper sauce
1 (3-lb.) pkg. frozen chicken wing drummettes, thawed
DIPPING SAUCE:
1/2 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
1. In large nonmetal bowl, combine thyme, brown sugar, garlic, allspie, salt, vinegar and hot pepper sauce; mix well. Add chicken drummettes, toss to coat evenly. Cover; refrigerate 1 hour to marinate.
2. Heat oven to 425. Line two 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Place chicken drummettes in sprayed foil-lined pan. Discard any remaining marinade.
3. Bake at 425 for 45 minutes or until chicken is no longer pink next to bone.
4. Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well. Serve chicken drummettes with sauce.