Today is all about the chicken wing. Well, not entirely. It’s National Lasagna Day, National Lip Stick Day and National Chicken Wing Day. I gotta tell you, the thought of eating a heavy lasagna in July just doesn’t appeal to me right at the moment. If Lasagna appeals to you, try Lasagna with Garlic Monkey Bread. It’s delicious.
Did you know that Buffalo New York proclaimed July 29, 1977 to be National Chicken Wing Day? Buffalo establishments such as Anchor Bar, Wings n’ Things and Duff’s all became famous for their wings. Creating and serving up the ultimate wing became heated competition in the tavern world. While Buffalo would like to see Chicken Wings served only one way – Buffalo Style, the truth is we have a zillion ways to cook up our wings. Think of Wings as that little appetizer that could. When I was a girl, chicken wings were sold in bags to be used for creating chicken stocks and soups. The cost? Ten cents a pound. Today, wings run about five-dollars a pound. That would make the wing the Filet Mignon of the chicken world.
While I’ve made a lot of wings in my life, this recipe is near and dear to my heart. It was Kiddo’s first attempt at helping me prepare for a party. I decided to take on the company Christmas Party by providing all the food myself. Kiddo was all of about 11 when I enlisted his help. From the dipping sauce to the jerk rub to putting together the platters, it was all him. And he did a fantastic job.
Jerk Chicken Wings with Dipping Sauce
1/2 Cup Green Onions (about 8)
1/2 Cup Sour Cream
1/2 Cup Mayonnaise
Trim the roots from the green onions. Slice and place in a serving bowl. Mix with sour cream and mayonnaise to create a dip. Cover and refrigerate until ready to serve.
3 lbs Chicken Wing Drumettes
4 Garlic Cloves, minced
2 tablespoons dried Thyme Leaves
1 tablespoon packed Brown Sugar
3 teaspoons Ground Allspice
1 teaspoon Sea Salt
1-1/2 tablespoons Cider Vinegar
2 tablespoons Red Pepper Sauce
If using frozen drumettes, thaw chicken wings in the refrigerator for at lease a day. Keep chilled until ready to prepare.
Peel and finely mince the garlic cloves. Place minced garlic in large non-reactive bowl. Add thyme, brown sugar, allspice, salt, vinegar and pepper sauce. Mix well to create a paste. Add chicken drumettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
Heat oven to 425-degrees. Line two 15-inch by 10-inch rimmed baking pans with foil; spray foil with cooking spray. Place chicken drumettes in pans; discard any remaining marinade.
Bake 45 minutes or until chicken is no longer pink next to bone.