Jerk Wings with Ranch Dipping Sauce the Editors of Publications International, Ltd.
Jerk Wings with Ranch Dipping Sauce
Makes 6 to 7 servings
|1/2||cup plain yogurt or sour cream|
|1-1/2||teaspoons salt, divided|
|1-1/4||teaspoons garlic powder, divided|
|1/2||teaspoon black pepper, divided|
|1/4||teaspoon onion powder|
|2||tablespoons orange juice|
|1||teaspoon dried thyme leaves|
|1/4||teaspoon ground nutmeg|
|1/4||teaspoon ground red pepper|
|2-1/2||pounds chicken wings (about 10 wings)|
- Preheat oven to 450°F. For Ranch Dipping Sauce, combine mayonnaise, yogurt, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and onion powder in small bowl.
- Combine orange juice, sugar, thyme, paprika, nutmeg, red pepper and remaining 1 teaspoon salt, 1 teaspoon garlic powder and 1/4 teaspoon black pepper in small bowl.
- Cut tips from wings; discard. Place wings in large bowl. Drizzle with orange juice mixture; toss to coat.
- Transfer chicken to greased broiler pan. Bake 25 to 30 minutes or until juices run clear and skin is crisp. Serve with Ranch Dipping Sauce.
Serve with celery sticks.
|Saturated Fat||12 g|
|Total Fat||30 g|
|Calories from Fat||50 %|
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