Recipe courtesy of Christina Deyo and Janette Barber

Janette's Chicken Wings

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  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 4 servings
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1 (12-ounce) can light beer

3 tablespoons hot sauce

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

2 pounds chicken drumsticks, skinned

Nonstick cooking spray

Basting sauce:

3/4 cup plain nonfat yogurt

3 tablespoons hot sauce

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon dark brown sugar

1 teaspoon cayenne

Blue cheese dip:

1/4 cup blue cheese, crumbled

1/2 cup low-fat sour cream

1/2 cup fat free cottage cheese, creamed

1 tablespoon white wine vinegar

2 tablespoons finely minced onions

Salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F.
  2. To make the wings: In a small mixing bowl, whisk the beer, hot sauce, salt, pepper, and cinnamon. 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. Meanwhile, to make the basting sauce: Whisk all ingredients together except cayenne pepper in a small mixing bowl. Refrigerate until ready to use.
  4. To make the blue cheese dip, mix all ingredients until incorporated. Puree in a food processor. Refrigerate until ready to use.
  5. Coat a baking sheet with nonstick spray. Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer. Reserve 1/4 cup of the basting sauce. Brush some of the remaining sauce over each drumstick. Bake for 10 minutes.
  6. Remove pan from the oven and use tongs to turn the drumsticks over. Brush with more sauce, and sprinkle with cayenne pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more.
  7. Preheat the broiler. Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes. Serve immediately with blue cheese dip.
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