Honey Mustard Drumettes Recipes

HONEY PEPPER DRUMMETTES

Steps:

• Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag.
• In a small saucepan heat together the honey, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4-24 hours. Bake uncovered, in a 375 degrees F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking.

SPICY HONEY CHICKEN DRUMETTES

Steps:

• In 12x8-inch (2-quart) baking dish, combine honey, soy sauce, chili sauce, hot pepper sauce, ginger and dry mustard; mix well. Add drumettes; turn to coat. Cover; refrigerate 1 hour to marinate.
• Heat oven to 375°F. Uncover dish. Bake chicken in marinade at 375°F. for 45 to 60 minutes or until chicken is tender and no longer pink next to bone, brushing with marinade occasionally.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HONEY MUSTARD DRESSING II

Steps:

• In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

HONEY MUSTARD DRUMSTICKS (SLOW COOKER)

Steps:

• Coat inside of slow cooker with vegetable oil spray.
• Mix sugar, garlic powder, onion powder, dry mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together; rub mixture evenly over chicken; transfer to slow cooker.
• Mix dijon and honey in a bowl.
• Pour 1/2 cup mixture over chicken and toss to coat; reserve remaining dijon mixture separately.
• Cover and cook until chicken is tender, 4-6 hours.
• Adjust oven rack to middle position and preheat oven to 450°.
• Place wire rack in foil-lined rimmed baking sheet and coat with vegetable oil spray.
• Transfer chicken to prepared baking sheet; discard braising liquid.
• Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes.
• Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.

BAKED HONEY MUSTARD GARLIC DRUMETTES

Steps:

• Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a non-reactive bowl.
• Add chicken toss to coat each piece well.
• Cover and refrigerate at least one hour or up to one day.
• Preheat oven to 400 degrees.
• Place chicken in a singe layer on a wire rack over an oven tray.
• Bake 45 minutes until well browned and cooked through.
• (The first time i made these i doubled the sauce and they turned out just fine!).

HONEY MUSTARD CHICKEN DRUMSTICKS

Steps:

• In a medium bowl, whisk together all marinade ingredients. Reserve ¼ cup (60ml) for basting later.
• Rinse chicken and pat dry. Place rinsed chicken in a large sealable plastic bag.
• Pour the marinade over the chicken, seal the bag and toss to ensure the legs are evenly coated with the marinade.
• Marinate 4 hours in the refrigerator.
• Once chicken has marinated, prepare barbeque for indirect medium heat (350°F) (175°C) leaving one side on and one side off. Oil the grill to prevent sticking.
• Place chicken on the grill over the side with no heat (indirect medium heat).
• Turn chicken every 3-4 minutes, brushing with the reserved marinade. Cook for approximately 15-20 minutes or until chicken is crispy and cooked through. Chicken is done when the juices run clear.
• Remove chicken from the grill, let rest for 5 minutes and serve.

ZESTY HONEY-MUSTARD CHICKEN DRUMETTES

Steps:

• Heat oven to 400ºF.
• Mix mustard, honey and hot sauce in saucepan. Cook on low heat until heated through. Keep warm.
• Arrange wings in single layer on foil-lined shallow baking pan.
• Bake 20 to 30 min. or until wings are cooked through and golden brown. Toss wings with warm mustard sauce just before serving.