CRANBERRY BBQ CHICKEN WINGS
DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley
- Stir together the sour cream and mayonnaise until smooth.
- Whisk in lemon juice until smooth.
- Fold in green onions and parsley.
- Cover and chill until needed.
WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)
- Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
- Reserve 1/2 cup of marinade.
- Add wings to large bowl, tossing to coat wings well in marinade.
- Cover or transfer to a large ziploc bag.
- Chill for at least 2 hours!
- Heat oven to 425°.
- Line baking sheet with foil and spray with non-stick baking spray.
- Spread wings in a single layer on baking sheet.
- Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
- Transfer to platter and serve with dip.