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Chicken Wings with Creamy Dipping Sauce

  • Prep 10 min
  • Total 1 hr 55 min
  • Ingredients 11
  • Servings 12

A soothing sauce cools off chicken wings flavored with spicy Caribbean jerk seasoning. MORE+ LESS-

Ingredients

Chicken Wings

2
tablespoons dried thyme leaves
1
tablespoon packed brown sugar
1
tablespoon finely chopped garlic (3 to 4 medium cloves)
3
teaspoons ground allspice
1
teaspoon salt
2
tablespoons cider vinegar
2
tablespoons red pepper sauce
1
package (3 lb) frozen chicken wing drummettes, thawed

Dipping Sauce

1/2
cup chopped green onions (8 medium)
1/2
cup sour cream
1/2
cup mayonnaise

Steps

Hide Images
  • 1
    In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
  • 2
    Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
  • 3
    Bake 45 minutes or until chicken is no longer pink next to bone.
  • 4
    Meanwhile, in small bowl, mix all Dipping Sauce ingredients. Serve chicken wings with sauce.

Expert Tips

  • To make ahead, make and bake drummettes as directed in recipe. Place in covered container; refrigerate up to 24 hours. To reheat, place in foil-lined 15x10x1-inch pan; heat at 350ºF until thoroughly heated, about 20 minutes.
  • Instead of preparing the marinade for these wings, purchase a jerk marinade or rub to use on the chicken wings. Marinate the wings and bake as directed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
140mg
6%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
13g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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