An alternative wings recipe for watching Super Bowl
Posted Friday, February 5, 2021
Photo/Ellen Fox Emerson
Chicken wings seem to be standard fare while watching football and they rank among may favorites — especially Buffalo wings.
But, because I’ve already shared two recipes for Buffalo wings, I tried try something new.
I really like roasted chicken cooked with lemon and thyme for dinner, so I’ve adapted that recipe to just wings.
These are easy to prepare and, with this recipe, it’s better if prepped the day before and marinated overnight. But two hours of marinating works. I used “drumettes,” rather large wing pieces that look like small chicken legs.
You might give these try for the Super Bowl.
Lemon Thyme Wings with Ranch Dressing Serves 4
2-½ pounds chicken wings, “drumettes”
½ cup fresh lemon juice (2 lemons)
2 tablespoons lemon zest
3 tablespoons olive oil
2 large cloves garlic, minced
4 spring onions, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
Whisk together the lemon juice, olive oil, garlic, lemon zest, onion, thyme, salt and cayenne in a small bowl. Place the wings in a resealable plastic bag and add the marinade. Turn the bag to coat the wings. Refrigerate 6 hours or overnight.
Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray. Place the wings in a single layer on the baking sheet and bake for 30 minutes, turning after 15 minutes or until wings are brown and crispy. If necessary, brown at the end using the broiler. Serve immediately with ranch dip if desired.
¼ cup mayonnaise
¼ cup sour cream
¼ cup buttermilk
1 teaspoon dried dill
¼ teaspoon dried parsley
1/8 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep for up to a week.