SPICY HONEY CHICKEN DRUMETTES
Add something spicy to your meal! Enjoy these zesty chicken drumettes - a delicious appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 sERVING
SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE
NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 20 drumettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
- In a saucepan, bring sugars and water to a boil.
- Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
- Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
- Serve with dipping sauce on the side.
Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3
SWEET AND SPICY CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 3h52m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
ZESTY HONEY-MUSTARD CHICKEN DRUMETTES
Chicken drumettes are baked until golden brown and then tossed with a warm honey mustard sauce in this easy and appealing appetizer.
Provided by My Food and Family
Categories Home
Time 30m
Yield 24 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 5 g
BALSAMIC CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
BAKED HONEY MUSTARD GARLIC DRUMETTES
Make and share this Baked Honey Mustard Garlic Drumettes recipe from Food.com.
Provided by Chef GreanEyes
Categories High Protein
Time 1h55m
Yield 10 drummies, 1-3 serving(s)
Number Of Ingredients 9
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!).
SWEET & SPICY CHICKEN DRUMMIES
We were on a camping trip, and a young bachelor brought these chicken legs for dinner. They were fabulous! I was so impressed, I asked him for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 398mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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