Mac Nut Drummettes Food

BALSAMIC CHICKEN DRUMETTES

Balsamic Chicken Drumettes image

Provided by Giada De Laurentiis

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley

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.

SWEET AND SPICY CHICKEN DRUMETTES

Sweet and Spicy Chicken Drumettes image

Provided by Giada De Laurentiis

Categories appetizer

Time 3h52m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup pineapple juice
1/3 cup reduced-sodium soy sauce
1/4 cup sweet Marsala wine
1/4 packed cup light brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
2 tablespoons chili powder
1 to 1 1/2 teaspoons crushed red pepper flakes
3 pounds chicken drumettes
Vegetable oil cooking spray
Kosher salt
1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
1/4 cup chopped fresh cilantro leaves

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.

SESAME CHICKEN DRUMETTES

Sesame Chicken Drumettes image

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

Ingredients

1/4 cup plus 2 tablespoons Sherry
3 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/2 teaspoons toasted sesame oil
14 chicken wing drumettes
2 teaspoons sesame seeds, toasted

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.

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