Jerk Chicken Wings with Creamy Dipping Sauce

 

1/2

cup jerk marinade

1

package (3 lb) frozen chicken wing drummettes, thawed

1/2

cup sour cream

1/2

cup mayonnaise

8

medium green onions, chopped (1/2 cup)

• 1 In 13x9-inch (3-quart) glass baking dish, arrange chicken wings. Pour jerk marinade over wings. Cover; refrigerate 1 hour to marinate.
• 2 Position two oven racks as close to middle of oven as possible. Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray with cooking spray. Place chicken wings in pans. Discard any remaining marinade.
• 3 Bake both pans on middle oven racks about 45 minutes or until juice of chicken is clear when thickest part is cut to bone, switching pans halfway through baking so wings bake more evenly.
• 4 Meanwhile, in small bowl, mix sour cream, mayonnaise and green onions. Serve sauce with chicken wings.