Ingredients
Basting Sauce:
- 3/4 cup Plain Yogurt
- 3 tbsp Badia Chili Hot Sauce
- 1 tbsp Badia Extra Virgin Olive Oil
- 1 tsp Badia Sea Salt
- 1/2 tsp Dark Brown Sugar
- 1 tbsp Honey
- 1 tsp Badia Ground Cayenne Pepper
Blue Cheese Dip:
- ¼ cup Blue Cheese, crumbled
- 1 cup Sour Cream
- 4 oz Cream Cheese
- 1 tbsp White Wine Vinegar
- 2 tbsp Badia Chives
- Salt and Badia Ground Black Pepper
Wings:
- 1 (10-ounce) bottle Badia Mojo,
- 1 tsp Badia Ground Black Pepper,
- 2 lbs Chicken Drumsticks
Directions
1) Preheat the oven to 375F
2) To make the wings: In a small mixing bowl, whisk the beer, Badia Mojo and pepper. Put the drumsticks in a large, heavy plastic bag, pour in the beer mixture, seal the bag and refrigerate at least 2 hours and up to 24 hours.
3) To make the Basting Sauce: Whisk all ingredients together except the red pepper in a small mixing bowl. Refrigerate until ready to use.
4) Coat a baking sheet with oil.
5) Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer. Reserve ¼ cup of the basting sauce. Brush some of the remaining sauce over each drumstick.
6) Bake at 375 degrees F for 10 minutes.
7) To make the Blue Cheese Dip: Mix all the ingredients until incorporated. Puree in a food processor. Refrigerate until ready to use.
8) Remove pan from the oven and use tongs to turn the drumsticks over. Brush with more sauce, and sprinkle with red pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more.
9) Preheat the broiler. Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes. Serve immediately with blue cheese dip.
