Fiesta Chicken Drummettes Food

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.

FIESTA CHICKEN DRUMMETTES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Lightly brush the chicken drummettes with olive oil.
• 3. Sprinkle Mrs. Dash Fiesta Lime Seasoning Blend on all sides.
• 4. Bake for 30 minutes or until chicken is fully cooked.

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.

OVEN-FRIED "EVERYTHING" CHICKEN DRUMETTES

Steps:

• Preheat oven to 450°F on the convection setting. (If oven does not have a convection setting, preheat to 450°F.) Line a rimmed baking sheet with aluminum foil, and place a wire rack on top of foil; spray rack generously with cooking spray. Stir together potato flour, salt, and pepper in a medium bowl. Working in batches, toss chicken in potato flour mixture until completely coated, and transfer to wire rack on prepared baking sheet.
• Bake chicken in preheated oven until skin is golden brown, about 45 to 50 minutes. (If not using convection setting, flip chicken pieces over halfway through bake time.) Remove chicken from oven, and transfer to a large bowl; do not turn oven off. Sprinkle chicken with everything bagel seasoning, and toss until chicken is well coated. Return chicken to baking sheet, and bake chicken at 450°F until skin is golden brown and crispy and a thermometer inserted into thickest portion registers at least 165°F, about 5 minutes; serve immediately.

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.

SIAMESE CHICKEN DRUMETTES

Steps:

• Preheat oven to 200°C.
• Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
• Add the chicken and toss to coat well with the sauce.
• Bake for 30 minutes.
• Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter with shoots, cashews and herbs.
• Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.

JAPANESE CHICKEN DRUMETTES

Steps:

• Rinse off chicken.
• Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15 minutes.
• Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
• Then let it stand for about ten minutes and then refrigerate.
• Can serve warm or cold(I have had them both ways and either way is good).
• Sprinkle with sesame seeds once arranged on platter and garnish with parsley.