Wing Wednesday: Cilantro and Roasted Onion with Cilantro Lime Dipping Sauce

I know there are those who have a genetic predisposition to despise cilantro, but thank goodness I'm not one of them.  I have a new olive oil for us to try! This olive oil has the robust flavor of cilantro balanced out with the sweet taste of roasted onion.  I can think of a dozen ways to incorporate this olive oil, but now we'll start with our wings.  Click the link! Cilantro and Roasted Onion.

First I made the marinade:
6 T. Cilantro and Roasted Onion Olive Oil
3 T. fresh lime juice

1 - 2 t. Red Cayenne Chili Oil (for a little heat!)

1/2 t. salt

1/2 t. freshly ground black pepper

1 T. dehydrated onions

Whisk all ingredients together in a large bowl and pour into a large Ziplock bag or use the same large bowl to marinate the wings. Add 1 3/4 - 2 lb. of chicken wings, separated, and tips removed. Make sure all the wings are covered in the marinade. Seal the bag, or if using a bowl, cover with plastic wrap and refrigerate for several hours or overnight.

Preheat oven to 350 degrees F. Spray a large baking spray with non-stick spray.

Place wings onto the prepared baking sheet in a single layer. Bake 25 - 30 minutes and remove from oven and turn over the wings. Return to oven and bake for an additional 20 minutes or so.

Serve with fresh chopped cilantro sprinkled on top. For a pretty presentation, dip a few of the wings in the dipping sauce before plating.

Now on to the dipping sauce!  I recently purchased a Cilantro and Lime Dip Mix from Elizabeth's Gourmet Creations. Following the package directions, I simply mixed the dip mix with 16 oz. of sour cream and refrigerated until I was ready to serve. I then topped the dip with a little bit of lime zest. Not only was it great to dip the wings in, but it was a perfect dip for tortilla chips. And how about thinning the dip out with a little buttermilk or milk and use as a dressing for an avocado and tomato salad?