Jerk Wings With Ranch Dipping Sauce Low Carb Recipes

JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE

Steps:

• In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
• Add chicken wings; toss to coat evenly.
• Cover; refrigerate 1 hour to marinate.
• Heat oven to 425 degrees.
• Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
• Place chicken wings in sprayed pans.
• Discard any remaining marinade.
• Bake at 425 for 45 minutes or until chicken is no longer pink.
• Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
• Serve sauce with chicken wings.

SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE

Steps:

• For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
• Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
• Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
• Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.

SOUTHERN LIVING SPICY RANCH DIPPING SAUCE

Steps:

• Whisk together the first 6 ingredients.
• Garnish, if desired with additional seasoned salt.
• Store in airtight container, in refrigerator for up to 2 weeks.

JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE

Steps:

• 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.