Add some Caribbean flair with these super-simple wings, made with ready-made marinade and served with easy dips.
cup jerk marinade
package (3 lb) frozen chicken wing drummettes, thawed
cup sour cream
medium green onions, chopped (1/2 cup)
In 13x9-inch (3-quart) glass baking dish, arrange chicken wings. Pour jerk marinade over wings. Cover; refrigerate 1 hour to marinate.
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.
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.
Meanwhile, in small bowl, mix sour cream, mayonnaise and green onions. Serve sauce with chicken wings.
To make ahead, prepare and bake drummettes as directed. Place in covered container; refrigerate up to 24 hours. To reheat, place in two foil-lined 15x10x1-inch pans. Heat at 350°F about 20 minutes or until hot.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.