Grilled Chicken Wings
Cooks in 5 hours and 0 minutes
Hands On Time:
1 tablespoon vegetable oil
2 large Vidalia onions, diced (about 3 cups)
4 tablespoons unsalted butter
Salt and pepper
1/4 cup white wine
12 ounces cream cheese, room temperature, cut into cubes
1/2 cup heavy cream
1/4 cup sour cream
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon Tabasco
Chopped fresh parsley, for garnish
Crusty bread or pita chips, for serving
In a large heavy skillet, warm the oil over medium heat. Add onions and butter and cook, stirring constantly, until the onions are translucent, 5 to 7 minutes. Season to taste with salt and pepper.
Add the wine and cook until the liquid is almost evaporated.
Reduce the heat to low and stir in the cream cheese, heavy cream and sour cream. Continue to cook, stirring, until the cheese is melted. Add the thyme and Tabasco and continue to cook until the flavors have melted, about 8 minutes. Remove from heat.
Garnish with chopped parsley and serve with crusty bread or pita chips.
Per 1-tablespoon serving: 44 calories (percent of calories from fat, 85), 1 gram protein, 1 gram carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 11 milligrams cholesterol, 17 milligrams sodium.
You can make this dip ahead of time. Cool the dip and chill it covered until ready to use. When you’re ready to serve, bring the dip to room temperature, then put it into a ramekin, top it with crumbs and put it in the oven to heat through and brown the crumbs.
Recipe courtesy of Epicurean Cafe in Duluth, GA.
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