JERK CHICKEN WINGS

Ingredients

• 2 tbsp apple cider vinegar or white wine vinegar
• 1 tbsp thyme, crumbled
• 1 tbsp packed brown sugar
• 2 tsp ground allspice
• 1 tbsp hot pepper sauce
• 1 tsp salt
• 3 cloves garlic, crushed
• 2 lb (1 kg) chicken wing drumettes
• Creamy Onion Dip*

Directions

1. To prepare marinade, combine vinegar, thyme, brown sugar, allspice, hot pepper sauce, salt and garlic in a zip-lock plastic bag. Add chicken and squeeze bag to coat chicken evenly with marinade. Seal bag and place on a plate; refrigerate for at least 4 hours or up to 8 hours.
2. Preheat oven to 425°F.
3. Remove chicken from marinade and place on a rack in a large foil-lined rimmed baking sheet; discard marinade.
4. Bake until golden brown, about 45 - 50 minutes. Serve hot with Creamy Onion Dip. Baked wings may be frozen for up to 1 month.

Ingredients

• 1/2 cup light sour cream
• 1/2 cup light mayonnaise
• 2 tbsp chopped green onion
• Dash hot pepper sauce

Yield: Makes about 1 cup.

Directions

1. Combine all ingredients; cover and refrigerate for up to 24 hours. Serve with chicken wings.