Best Asian Sticky Chicken Drumettes Recipes

Sticky AND Crispy Asian Chicken Wings image

Provided by Nicky Corbishley

Time 1h40m

Number Of Ingredients 14

1.5 kg chicken wings
2 level tbsp aluminium-free baking powder ((It has to be baking powder, NOT baking soda) - see further notes on baking powder below)
¾ tsp salt ((make sure it's regular table salt))
½ tsp pepper
3 tbsp chopped spring onions/scallions
1 tsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger (peeled and minced)
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
2 cloves garlic (peeled and minced)

Steps:

Preheat the oven to 120C/250F and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Protein 3 g, Fat 3 g, Cholesterol 15 mg, Sodium 188 mg, Sugar 2 g, ServingSize 1 serving

Japanese Chicken Drumettes image

Provided by diner524

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

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.

Nutrition Facts : Calories 234.7, Fat 5, SaturatedFat 1.4, Cholesterol 46, Sodium 2059.5, Carbohydrate 27.8, Fiber 0.3, Sugar 25.7, Protein 14.7

Siamese Chicken Drumettes image

Provided by JustJanS

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

400 ml light coconut cream
1/4 cup soy sauce
3 limes, juice of
1 tablespoon red curry paste (or more to taste)
1 kg chicken drummettes
1 cup bean sprouts
1/2 cup cashews, toasted and chopped
1 cup coriander leaves, picked, loosely packed, chopped roughly if large

Steps:

Preheat oven to 200°C.
Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
Add the chicken and toss to coat well with the sauce.
Bake for 30 minutes.
Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter with shoots, cashews and herbs.
Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.

Best Ever Chicken Wing Drumettes image

Provided by Slocook

Categories < 60 Mins

Time 31m

Yield 12 serving(s)

Number Of Ingredients 8

2 (16 ounce) packages chicken drummettes
2/3 cup brown sugar
1/4 teaspoon dry mustard
1/2 cup marsala wine
1/2 cup soy sauce
2 garlic cloves, minced
onion powder
salt and pepper

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.