Brown Sugar Rubbed Chicken Wings with Roasted Red Pepper Dipping Sauce

These are smack your mama good! Perfect for a party or dinner with the family. There will be none left. Chris is working in Pasadena 4 days a week so his portion was left over. I was planning on freezing his so that he could take them back up to Pasadena but my husband and Noel were having none of that. The fight was on to see who was going to finish the rest off for lunch today. I decided to stay out of that one but I think my husband won the wings. By the way, did I mention the dip is good with veggies or other dippers?

2 pounds chicken drummets
1/3 cup packed brown sugar
3 tbsp chili powder
3 tbsp smoked paprika
1 1/2 tsp kosher salt
1 tsp each of garlic powder and onion powder
1/2 tsp black pepper
1/2 cup roasted red peppers(I used them out of the jar)
5 oz goat cheese
1 cup plain greek yogurt
salt and pepper
juice of 1 lemon
1/2 of a small garlic clove(I find this amount perfect when adding raw garlic to something. Remember garlic will get stronger the longer the dip sits)

Heat the oven to 425. Line a rimmed baking sheet with foil. Place the brown sugar, chili powder, smoked paprika, salt, garlic powder, onion powder and pepper into a large zip lock bag. Seal the bag and shake to mix. Add the chicken, reseal the back and shake well to distribute the rub onto the chicken. Open the bag and dump the chicken out onto the baking sheet. Arrange into even rows. Bake for 25 minutes, turning the chicken at the half way point. Meanwhile place the peppers, goat cheese, yogurt, lemon juice, garlic, salt and pepper into a food processor. Process until the dip is smooth. Pour into small serving bowls to go along with the chicken.