these are OBVIOUSLY chicken legs, not wings – still, dark meat on the bone is dark meat on the bone; AND the legs were on sale, and I had a coupon – is that three things?
Irregardless, this recipe, saved from an almost tossed 1995 ‘Holiday Homecoming’ cookbook, is tasty!
The good folk at Kraft, who originally offered up this recipe, named it for their Catalina French Dressing, which is a major part of the marinade. Since I make my own Catalina-inspired dressing, I’ve changed the name to the more generic ‘French’.
Dressing (makes almost a pint):
•1/4 cup sugar
•1/4 tsp salt
•1/4 tsp paprika
•1/4 teaspoon chili powder
•1/4 tsp celery salt
•1/4 teaspoon dry mustard
•About 1/4 large onion
•1/4 cup cider vinegar
•1/3 cup ketchup
•1/2 cup canola oil
Make the dressing by placing the onion, sugar, spices, ketchup, and vinegar into a blender and pulsing to grate the onion. With the blender running, stream the oil in slowly through the hole in the lid to emulsify. Add the soy sauce and blend well.
Pour out 1/2 cup of the dressing mixture, cover, and set aside.
Smoosh around a bit to work the dressing mixture well into the chicken and stash on rimmed dish in the fridge for at least a few hours or (best) overnight – flipping the bag when you think of it.
Heat the oven to 375º.
Bake the chicken for 45 minutes, brushing with the reserved 1/2 cup of dressing after twenty minutes, then flipping and brushing again after another ten minutes.
C’est ci bon!