When hosting a party food is an important element that many people have difficulty with. Here is an easy oven-roasted chicken wings recipe and dip recipes.
Sometimes a party is thrown together at the last second and it is difficult to make a snack or even a meal in the time allotted. No matter the size of the crowd, these easy to make Oven-Roasted Chicken Wings are a quick snack for any group get together. Along with the variety of dipping sauces included, every appetite will be pleased.
Oven-Roasted Chicken Wings
Serves 6-8
Time: 35 min.
Ingredients:
- 4 pounds chicken wings, cut in half at joint (wing tip removed)
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 tablespoon ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons coarse salt
- 2 teaspoons dried thyme
- ½ teaspoon cayenne pepper
- ¼ cup (1/2 stick) unsalted butter, melted
- Blue cheese or ranch dressing, or barbecue sauce, for dipping
- Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. On a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between fingers to break apart. Add cayenne and melted butter. Stir mixture thoroughly, and then arrange wings in one layer on baking sheet.
- Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.
Yield: 2 ¼ cups
Time: 10 min.
Ingredients:
- 1 cup mayonnaise
- 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided
- 1/2 cup half and half
- 2 tablespoons sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
Yield: 1 1/3 cups
Time: 15 min.
Ingredients:
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1 cup prepared or homemade mayonnaise
- 1/4 to 1/3 cup buttermilk
- 2 tablespoons minced flat-leaf parsley leaves
- 2 tablespoons minced fresh chives
- 1 scallion, trimmed and thinly sliced
- 1 teaspoon white wine vinegar
- Freshly ground black pepper
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
Yield: 2 cups
Time: 50 min.
Ingredients:
- 4 cloves garlic, peeled
- 1/4 teaspoon kosher salt, plus a generous pinch for the garlic
- 3 cups cola
- 1 1/2 cups ketchup
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 slightly heaping tablespoon chili powder
- 1 teaspoon freshly ground black pepper, plus additional for seasoning
- 1/2 teaspoon hot sauce, plus additional for seasoning
- 1/4 teaspoon ground allspice
- 1 1/2 tablespoons freshly squeezed lime juice
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
- Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
Copyright Ryan Lesnau. Contact the author to obtain permission for republication.
Ryan Lesnau - Ryan Lesnau is a Saint Cloud-based freelance writer with over 5 years of experience writing. He has written for several different ...
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