Janette's Chicken Wings
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
40
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Hot Sauce1
Salt1 tsp
Ground Cinnamon3 cup
Plain Nonfat Yogurt1 tbsp
Olive Oil1 tsp
Dark Brown Sugar1 tsp
Cayenne1 cup
Blue Cheese (crumbled)1 cup
Low-Fat Sour Cream1 tbsp
White Wine Vinegar2 tbsps
Onion (finely minced)Directions:
1
Preheat the oven to 425 degrees F
2
To make the wings: In a small mixing bowl, whisk the beer, hot sauce, salt, pepper, and cinnamon
3
Put the drumsticks in a large, heavy plastic bag, pour in the beer mixture, seal the bag, and refrigerate at least 2 hours and up to 24 hours
4
Meanwhile, to make the basting sauce: Whisk all ingredients together except cayenne pepper in a small mixing bowl
5
Refrigerate until ready to use
6
To make the blue cheese dip, mix all ingredients until incorporated
7
Puree in a food processor
8
Refrigerate until ready to use
9
Coat a baking sheet with nonstick spray
10
Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer
11
Reserve 1/4 cup of the basting sauce
12
Brush some of the remaining sauce over each drumstick
13
Bake for 10 minutes
14
Remove pan from the oven and use tongs to turn the drumsticks over
15
Brush with more sauce, and sprinkle with cayenne pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more
16
Preheat the broiler
17
Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes
18
Serve immediately with blue cheese dip