Best Sweet Heat Drumettes Recipes

SWEET HEAT BARBECUE CHICKEN WINGS

Steps:

• In a medium-sized mixing bowl, whisk together ketchup, Worcestershire sauce, vinegar, mustard, buffalo sauce (can sub 2 tbs adobo or 2 tbs Sriracha), garlic and brown sugar.
• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat with nonstick cooking spray or can brush with vegetable oil.
• In a large mixing bowl, toss chicken drumettes with 1 cup of the barbecue sauce. Arrange on prepared baking sheet, being sure the drumettes aren't touching each other.
• Bake until opaque and cooked throughout, about 30-35 minutes, turning over halfway through cooking.
• Carefully toss with 1/2 cup barbecue sauce.

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.

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, SWEET AND STICKY CHICKEN DRUMETTES

Steps:

• In large bowl stir preserves, garlic sauce, brown sugar, vinegar, minced rosemary and mustard.
• Add the drumettes and toss well to coat.
• Cover and marinate in the fridge stirring occasionally for 1 hour.
• Grill turning often basting and cooking a total of about 30 minutes.
• Dont bast at the last 10 minutes of cooking.

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.

SWEET AND SOUR WINGS OR DRUMETTES

Steps:

• Cut off wing tips and discard, Cut wings apart at joint. Place on foil lined baking sheet with sides. Sprinkle salt and pepper on top. Bake in 350°F oven for 30 minutes.
• Put sugar and flour into saucepan, stir thoroughly. Add water, vinegar, soya sauce and ketchup. Stir and cook over medium heat until mixture boils and thickens. Remove from heat. When wings have baked for 30 minutes, brush liberally with sauce. Bake 10 minutes more, brush with sauce again and bake 10 minutes more. If chicken is tender, remove from the oven. If not brush with sauce once more and continue to bake until done. Serve hot! Makes about 36 pieces.
• Note: I use all sauce on chicken, not just some--makes a more tender chicken. And I always have to double or triple this recipe.

SWEET AND SPICY DRUMETTES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.
• ** Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.
• *Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, Latin specialty markets or online.
• **Cook's Note: Cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven.

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.