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.
BROWN-SUGAR BBQ CHICKEN DRUMETTES
A simple, sweet barbecue sauce will please even finicky eaters.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
- Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
- Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
- Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Nutrition Facts : Calories 529 g, Fat 19 g, Protein 47 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.
BEST EVER CHICKEN WING DRUMETTES
Make and share this Best Ever Chicken Wing Drumettes recipe from Food.com.
Provided by Slocook
Categories < 60 Mins
Time 31m
Yield 12 serving(s)
Number Of Ingredients 8
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.
SESAME CHICKEN DRUMETTES
Steps:
- In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
- Preheat oven to 400 degrees F.
- Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
- Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
SESAME CHICKEN DRUMETTES
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Categories Chicken Poultry Appetizer Bake Marinate Kid-Friendly Poker/Game Night Party Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher Sesame Sesame Oil Quick & Easy Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in heavy medium ovenproof skillet. Add chicken and turn to coat. Cover skillet and refrigerate chicken, turning occasionally, 6 hours or overnight.
- Preheat oven to 350°F. Bake chicken in oven in skillet 20 minutes. Turn chicken over and continue baking until chicken is cooked through, about 20 minutes longer. Using tongs, transfer chicken to plate. Boil liquid in skillet over medium-high heat until reduced to glaze, about two minutes. Pour glaze over chicken. Sprinkle chicken with sesame seeds.
TERIYAKI DRUMETTES
Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish. This can be made with any kind of meat - drumettes make a great party item. Recipe doubles nicely.
Provided by Grosmcsrs
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
- Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 55.3 g, Cholesterol 23.8 mg, Fat 5.7 g, Fiber 0.8 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 2430.4 mg, Sugar 50.8 g
SWEET AND SOUR DRUMETTES
This is a great chicken recipe using chicken drumettes. Note: you may double the sauce, if you have a lot of chicken pieces or like extra sauce.
Provided by MS.CHEF
Categories Main Dish Recipes Chicken Sweet and Sour Chicken Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
- Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 57.1 g, Cholesterol 170 mg, Fat 18.5 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 5.3 g, Sodium 784.9 mg, Sugar 50.4 g
BBQ CHICKEN DRUMETTES
Make and share this BBQ Chicken Drumettes recipe from Food.com.
Provided by Andrea
Categories Chicken Thigh & Leg
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- .Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
- In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper.
- In re-sealable plastic bags, toss the chicken with 1 cup of the sauce (reserve the rest for baking).
- Divide drumettes between baking sheets. Bake chicken for 15 minutes, toss with more BBQ sauce. Rotate sheets and bake for another 20 minutes, until opaque throughout.
- Serve right away or at room temperature.
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