Hoosier Chicken Wings Drummies Thighs Recipes

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

BAKED CHICKEN DRUMMIES

Steps:

• Combine all of the marinade ingredients in a large bowl (the bowl must be able to hold all 8 drumsticks).
• Add the drumsticks and ensure thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 375°F (190°C ).
• Place chicken drumsticks in a single layer on a baking tray and bake for 40 minutes. Depending on the size of the drumstick, they may need a little longer.
• Allow to rest for 5 minutes before serving .

HOOSIER CHICKEN WINGS, DRUMMIES, & THIGHS

Steps:

• On a large plate, combine flour, cayenne pepper, paprika, and salt.
• Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
• 2 In a large saucepan, heat vegetable oil on medium heat.
• 3 On a large plate, combine flour, cayenne pepper, paprika, and salt.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.

ASIAN GRILLED CHICKEN DRUMMIES

Steps:

• In large resealable food-storage plastic bag, mix teriyaki sauce and curry sauce. Add drummettes; seal bag. Shake to coat chicken evenly with sauce mixture. Refrigerate 1 hour.
• Heat gas or charcoal grill. Remove drummettes from marinade; discard marinade. Place drummettes on grill over medium heat. Cover grill; cook 20 to 25 minutes until chicken is golden brown on outside and no longer pink in center.
• Place drummettes on serving platter. Sprinkle with cilantro and peanuts.

BOMBAY CHICKEN WINGS

Steps:

• Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken wings into a large baking dish.
• Bake in the preheated oven until wings are browned, about 25 minutes.

GRILLED GLAZED DRUMMIES

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.

CARIBBEAN CHICKEN DRUMMIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil.
• In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 to 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Cover and keep warm on Low heat setting for up to 2 hours.