Parmesan Drumettes Recipes

Steps:

• In a large rectangular pan (lasagna) pour beaten raw egg and add enough water to cover the amount of drumettes you have (I season the water before adding the drumettes). Season mixure of egg and water with Lawry's Seasoned Salt, Lawry's Seasoned Pepper and Lawry's Seasoned Garlic Salt to your taste and then add drumettes. Cover and put in the refrigerator for 30 mins. In a Gallon Zip Lock bag, put 1 or 2 cups of white flour, depending on the amount of drumettes you're using. Season with Lawry's Seasoned Salt, Lawry's Seasoned Pepper and Lawry's Seasoned Garlic Salt and shake bag well, but be careful not to make it TOO salty as this is the coating. Heat oil in frying pan. As oil gets hot, start putting drumettes into the flour to coat it. Fry in oil until nice and brown. As you remove the drumettes, place them on a paper towel and shake all over liberally with parmesan cheese.

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.

Steps:

• Mix the chicken drumettes with the marinade mixture, let the chicken marinate for 1-4 hours. Pour the milk into the bowl before frying. Mix the flour mixture together, dredge the chicken drumette in the flour mixture, tapping off excess flour, and place on a plate. Deep fry the drumettes in hot oil (180°C) for 5-6 minutes or until golden brown. Drain the chicken pieces on paper towel, serve hot.