3 lb. chicken drummettes
1/4 cup olive oil
5 large garlic cloves, minced
6 tablespoons smoked paprika
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice
1 cup barbecue sauce
1/4 cup red wine or cranberry juice
3 tablespoons smoked paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1. Heat oven to 425°F. Combine drummettes, oil and garlic in large resealable plastic bag; massage bag to coat wings.
2. Combine all remaining wing ingredients in small bowl. Pour into bag with chicken; squish bag to coat drummettes. Refrigerate at least 4 hours or up to 24 hours.
3. Line large rimmed baking sheet with foil; top with wire rack. Spray rack with cooking spray. Remove chicken from marinade; discard any remaining marinade. Place chicken on rack; bake 40 to 45 minutes or until golden brown and chicken is no longer pink, turning once.
4. Meanwhile, simmer all sauce ingredients in small saucepan over medium heat 3 to 4 minutes or until warm. (Sauce can be made 3 days ahead. Cover and refrigerate. Warm before serving.) Serve sauce with wings.
2 dozen wings
PER WING: 105 calories, 6.5 g total fat (1.5 g saturated fat), 5.5 g protein, 6.5 g carbohydrate, 15 mg cholesterol, 175 00 mg sodium, 1 g fiber
Check out Scout's Video of the Week: