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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jerk Chicken Wings/Dipping Sauce Recipe

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This recipe for Jerk Chicken Wings/Dipping Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons dried thyme leaves
1 tablespoon brown sugar
1 tablespoon minced garlic (3 to 4 medium cloves)
3 teaspoons allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons 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
Directions:
Directions:
In a large nonmetal bowl, combine first 7 ingredients, mix well. Add chicken drummettes, toss to coat evenly. Cover and refrigerate 1 hour or so to marinate. Heat oven to 425, line two 15x10x1 inch baking pans with foil. Spray foil with nonstick cooking spray. Place chicken drummettes on sprayed pans, discard any remaining marinade. Bake for 45 minutes or until chicken is no longer pink next to the bone.

In small bowl, combine all dipping sauce ingredients, blend well. Serve chicken drummettes with sauce.
Personal Notes:
Personal Notes:
This recipe is from a Pillsbury Appetizer Cookbook I got when I joined a cookbook club a couple of years ago. I made these instead of my usual Buffalo wings for Christmas Eve, 2005. I didn’t like them quite as well but they are easier to do. I also didn’t use this sauce recipe, instead putting out Ranch and Blue Cheese dressings.

 

 

 

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