Chicken Drumettes Recipes

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.

SPICY FRIED CHICKEN DRUMETTES

Steps:

• Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
• Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
• Arrange the chicken on a platter and serve.

SWEET AND SPICY CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
• Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
• Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

HOT AND SPICY BAKED CHICKEN DRUMETTES OR WINGS

Steps:

• Gather the ingredients.
• Heat oven to 400 F. Line a large baking sheet with foil and spray generously with nonstick cooking spray.
• In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and garlic powder. Add the drumettes and toss to coat.
• Put the flour in another bag or a bowl and add the wings, a few at a time, and toss or shake to coat well. Arrange on the baking sheet.
• Bake for 30 minutes.
• Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.
• Gather the ingredients.
• Meanwhile, in a small saucepan, combine the butter, 1/2 cup of hot sauce, cayenne pepper, vinegar, and Worcestershire sauce. Cook over medium heat, stirring until the butter is melted and the sauce begins to simmer. Remove from the heat and set aside.
• Remove the wings from the oven and transfer to a large bowl. Pour the hot sauce mixture over the wings and toss gently to coat thoroughly.
• Serve as an entree or snack with blue cheese dip , ranch dressing, other dips, and some celery sticks.

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

BROWN-SUGAR BBQ CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
• Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
• Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
• Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

SWEET AND SAUCY CHICKEN DRUMETTES

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Meanwhile, mix remaining ingredients in medium bowl until blended.
• Add chicken, a few drumettes at a time, to barbecue sauce mixture; toss to evenly coat. Return to prepared baking sheet.
• Bake 15 min. or until chicken is done (165ºF).

OVEN BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
• Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
• Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

TERIYAKI DRUMETTES

Steps:

• Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
• Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

SWEET AND SOUR DRUMETTES

Steps:

• Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
• Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
• Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
• Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.

GIADA'S BALSAMIC CHICKEN DRUMETTES

Steps:

• Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag.
• Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
• Add the chicken to the bag and seal trying to leave as little air as possible.
• Marinate in the fridge for 2 hours
• Preheat the oven to 450°F.
• Place chicken on a foil-lined baking sheet.
• Bake until the skin is caramelized (about 30 to 35 minutes).
• Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes).
• Brush some of the cooked marinade over the chicken (once the chicken is cooked).
• Sprinkle with sesame seeds and parsley when serving.

JAPANESE CHICKEN DRUMETTES

Steps:

• Rinse off chicken.
• Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15 minutes.
• Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
• Then let it stand for about ten minutes and then refrigerate.
• Can serve warm or cold(I have had them both ways and either way is good).
• Sprinkle with sesame seeds once arranged on platter and garnish with parsley.

TASTY CHICKEN DRUMETTES (KID PLEASER)

Steps:

• Remove skin from drummettes.
• Combine remaining ingredients and marinate chicken for 2 hours.
• Bake at 200.C on a lightly greased tray for 45 minutes.

ASIAN STICKY CHICKEN DRUMETTES

Steps:

• In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
• Add the chicken and mix well to coat.
• Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
• Preheat oven to 400°F.
• Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
• Transfer to a serving platter and garnish with sesame seeds and green onion slices.
• As a main dish, this will serve 2 people.