SPICY MAPLE CHICKEN DRUMMIES
Honey balances the zest of chili sauce, ground mustard and cayenne pepper for a finger-licking-good appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix all ingredients except chicken. In ungreased 15x10x1-inch pan, place chicken. Pour syrup mixture over chicken; turn chicken to coat.
- Bake uncovered 45 to 55 minutes, turning once and brushing with syrup mixture after 30 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F). Serve chicken with syrup mixture.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Drummie, Sodium 105 mg, Sugar 3 g, TransFat 0 g
YUMMY BAKED CHICKEN DRUMMIES
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
- While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
GRILLED GLAZED DRUMMIES
My family prefers these mild-tasting chicken wings more than the traditional hot wings. They are great for any gathering. -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 311mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.
ROASTED CHICKEN DRUMMIE DINNER
Enjoy these flavorful roasted chicken drummettes made with Giant® Nibblers® frozen corn-on-the-cob and other veggies - a delightful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
- Meanwhile, heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
- Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
- Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.
Nutrition Facts : Calories 610, Carbohydrate 90 g, Cholesterol 65 mg, Fat 1, Fiber 13 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g
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
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
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
CARIBBEAN CHICKEN DRUMMIES
Tropical-tasting chicken drummies are kept warm in a slow cooker, making them perfect party fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 7 g, TransFat 0 g
BAKED CHICKEN DRUMMIES
Prepare the marinade in 5 minutes, marinate 2 hours and then into the oven to bake - too easy! For a budget friendly family meal for 4, serve with chips, a simple salad on vegetables on the side. Preparation time does not include the two hours marinating time required. You can use a large Ziploc bag for the marinade to save on washing up if you wish to. This recipe was made using competition ingredients for Dining on a Dollar comp. For a great home-made ponzu sauce - see recipe#487741 #487741 (You could just make up the small amount as used in this recipe) Alternatively, I think a blend of soy sauce and lime juice would work well
Provided by Jubes
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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 .
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