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.
AIR FRYER SWEET AND SOUR CHICKEN WINGS
Coating the wings with this baking powder rub yields perfectly crispy, golden brown, and tender wings. They're just waiting to be sauced to your preference, and this time it'll be sweet and sour sauce. Put out plenty of napkins, because they are sticky.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat the air fryer to 380 degrees F (190 degrees C). Spray basket with cooking spray.
- Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika; pour into a resealable plastic bag. Place some of the chicken wings into the bag and give it a good shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.
- Place chicken wings in the air fryer basket, and cook, flipping halfway through, 22 to 23 minutes.
- Meanwhile, combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir cornstarch and water together in a small bowl, pour into the saucepan, and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.
- Increase air fryer temperature to 400 degrees F (200 degrees C) and cook wings until cooked through and crispy brown, about 2 more minutes.
- Pour sauce into a large bowl and add the cooked wings. Toss to coat well. Garnish with sesame seeds and green onion and serve immediately.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 9.6 g, Cholesterol 23.8 mg, Fat 6.6 g, Fiber 0.5 g, Protein 8.2 g, SaturatedFat 1.7 g, Sodium 1137.9 mg, Sugar 5.7 g
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 WINGS OR DRUMETTES
This is one of my favorite recipes I found it in Jean Pare's Favorites Volume One cookbook. I use the recipe quite often, not just for chicken, but for sauces, for stir-fry's or other things that call for bbq sauces. Everyone in my family raves for this sauce--I can't keep it around long anyway. Here it is--I hope that you like it. *Destined to be the highlight of any party*
Provided by hayleigh-jadyn
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1008.7, Fat 54.5, SaturatedFat 15.3, Cholesterol 262.2, Sodium 1317.5, Carbohydrate 61.4, Fiber 0.4, Sugar 54.1, Protein 65.2
SWEET AND SPICY DRUMETTES
Provided by Marcela Valladolid
Categories appetizer
Time 35m
Yield 4 to 5 servings
Number Of Ingredients 9
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.
SWEET AND SOUR CRESCENT CHICKEN DRUMETTES
Make and share this Sweet and Sour Crescent Chicken Drumettes recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 29m
Yield 8 drumettes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Lightly grease cookie sheet.
- In small bowl, combine chicken, 1 tbsp of the bread crumbs, cashews and 3 tbsp sweet and sour sauce; mix well.
- Separate dough into 8 triangles.
- Press shortest side of each triangle to widen slightly.
- Place about 1 tablespoon chicken mixture on widened end of each triangle; fold 2 corners over filling.
- Press dough around filling to form ball.
- Fold up long pointed end of crescent dough 1 inch toward filling; firmly twist to form drumstick shape.
- Place remaining bread crumbs in shallow bowl.
- In another shallow bowl, beat egg.
- Dip each drumstick in egg; coat with crumbs.
- Place, seam side down, on greased cookie sheet.
- Bake at 375°F for 14 to 17 minutes or until deep golden brown.
- Cool 5 minutes.
- Arrange on serving platter.
- Serve warm with additional sweet and sour sauce.
Nutrition Facts : Calories 262.7, Fat 8.3, SaturatedFat 2, Cholesterol 94.6, Sodium 413.1, Carbohydrate 34.3, Fiber 2.3, Sugar 5.3, Protein 12.1
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- Heat oven to 375°F. Lightly grease cookie sheet. In small bowl, combine chicken, 1 tablespoon of the bread crumbs, cashews and 3 tablespoons sweet and sour sauce; mix well.
- Separate dough into 8 triangles. Press shortest side of each triangle to widen slightly. Place about 1 tablespoon chicken mixture on widened end of each triangle; fold 2 corners over filling. Press dough around filling to form ball. Fold up long pointed end of crescent dough 1 inch toward filling; firmly twist to form drumstick shape.
- Place remaining bread crumbs in shallow bowl. In another shallow bowl, beat egg. Dip each drumstick in egg; coat with crumbs. Place, seam side down, on greased cookie sheet.
- Bake at 375°F. for 14 to 17 minutes or until deep golden brown. Cool 5 minutes. Arrange on serving platter. Serve warm with additional sweet and sour sauce. Garnish with green onion fans.
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