Roasted Chicken Drummettes Food

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ROASTED CHICKEN DRUMMETTES



Roasted Chicken Drummettes image

Here are a few recipes to try out with your family and friends. Chicken drummettes -roasted till crispy them tossed with your favorite glaze. A few new and a few old recipes put together in one spot; Grabbed from the internet and TV cooking shows and prevention magazine at Dr's Office and you know how old those magazines are!

Provided by Pat Duran

Categories     Poultry Appetizers

Time 50m

Number Of Ingredients 27

CHICKEN WING DRUMMETTES:
3 lb bag thawed chicken wing drummettes
HONEY / SOY GLAZE:
6 Tbsp butter
1/4 c honey
2 Tbsp soy sauce
MAPLE / BACON GLAZE
1 Tbsp bacon drippings
1/4 c maple syrup
2 Tbsp cider vinegar
2 Tbsp bourbon
1/2 c bacon bits
TERYAKI / ORANGE GLAZE:
3/4 c orange juice
1/4 c teryaki sauce
COLA GLAZE:
12 oz cola
1 c ketchup
1/2 c cider vinegar
2 Tbsp adobo sauce, optional
TEQUILA / LIME GLAZE:
1/4 c tequila
1/4 c lime juice
2 Tbsp olive oil
1/4 c granulated sugar or 2 tablespoons agave syrup
salt and pepper to taste
garnish: sesame seeds to taste- add these as a garnish- do not cook these in pan

Steps:

  • 1. Heat oven to 425^. Spray 2 baking pans lightly with oil; place thawed drummettes on pans so there is space around each piece. Bake in oven for 45 minutes-until crispy and done. When done place hot wings in heavy bowl or pan and pour prepared glaze over wings and toss to cover evenly. Place on serving plate and Enjoy!
  • 2. Choose the glaze you wish to use and place the ingredients in a saucepan over medium heat and bring to a boil- turn heat to simmer and cook for 15 minutes-until mixture thickens slightly. When wings are done- pour glaze over wings in a heavy bowl or pan and toss to coat evenly. Place wings on serving platter.Enjoy
  • 3. Note: After drummettes are roasted and tossed in the thickened glaze- they can be placed back in the hot oven and baked 20 minutes more with a second basting in the sauce after 10 minutes. They are extra gooey this way. They will look like this. I used 2 of the recipes above.

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

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.

BALSAMIC CHICKEN DRUMETTES



Balsamic Chicken Drumettes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 9

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.

BROWN-SUGAR BBQ CHICKEN DRUMETTES



Brown-Sugar BBQ Chicken Drumettes image

A simple, sweet barbecue sauce will please even finicky eaters.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 6

2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry

Steps:

  • In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
  • Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
  • Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
  • Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Nutrition Facts : Calories 529 g, Fat 19 g, Protein 47 g

TERIYAKI DRUMETTES



Teriyaki Drumettes image

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

1 ½ cups white sugar
1 cup soy sauce
1 cup water
2 tablespoons ground ginger
3 cloves garlic, diced
¾ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 ½ pounds chicken drumettes

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 DRUMETTES



Sweet and Sour Drumettes image

This is a great chicken recipe using chicken drumettes. Note: you may double the sauce, if you have a lot of chicken pieces or like extra sauce.

Provided by MS.CHEF

Categories     Main Dish Recipes     Chicken     Sweet and Sour Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

8 chicken drumettes
2 eggs, beaten
¼ cup all-purpose flour for coating
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
½ cup vinegar

Steps:

  • Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
  • Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 57.1 g, Cholesterol 170 mg, Fat 18.5 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 5.3 g, Sodium 784.9 mg, Sugar 50.4 g

BAKED CHICKEN DRUMETTES AND WINGS



Baked Chicken Drumettes and Wings image

Here's a healthier way to cook Chicken Wings/Drumettes... in the oven!

Provided by Francine Lizotte

Categories     Poultry Appetizers

Time 1h10m

Number Of Ingredients 6

2 lb chicken drumettes or wings (about 20 pieces)
freshly ground black pepper (i always use mixed peppercorns), to taste
3/4 c unbleached all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
3-4 Tbsp grapeseed oil, or as needed

Steps:

  • 1. Preheat oven to 400ºF. Place chicken pieces in a large bowl. Add pepper and pour a little grapeseed oil; coat lightly. Spray Pam® on a foil-lined baking sheet; set aside
  • 2. In a large Ziploc®, add flour, smoked paprika and garlic powder; shake well to combine. Add chicken and shake until well coated. Shake off extra flour and place drumettes on prepared baking sheet. Spray more Pam® on chicken to coat and transfer in the preheated oven. Cook 30 minutes and flip them; cook for another 30 minutes. Turn off heat.
  • 3. Transfer them in a large bowl and pour on half of any of your favorite sauce; flip well to coat. Return the drumettes or wings back in the oven and let them sit for 10 minutes (no heat)
  • 4. Remove them from the oven and pour on the remaining sauce. Serve immediately
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GWRd00fpsvg

SPICY CHICKEN DRUMMETTES



Spicy Chicken Drummettes image

Provided by Kristin Miller

Categories     Chicken     Appetizer     Bake     Super Bowl     Winter

Number Of Ingredients 6

1/2 stick of margarine
1/2 cup Texas Pete Hot Sauce (or other comparable hot sauce)
1 package powdered ranch dressing mix
2 pounds chicken drummettes (baby chicken legs)
1 cup blue cheese dressing
celery stalks to accompany

Steps:

  • Melt margarine in saucepan. Add 1/2 cup Texas Pete Hot Sauce.
  • Rinse and dry drummettes. Dip chicken in hot sauce mixture. Roll them in powdered Ranch dressing mix.
  • Spread onto baking sheet. Bake at 350°F for 15 to 20 minutes.
  • Serve with celery and blue cheese dressing.

JAPANESE CHICKEN DRUMETTES



Japanese Chicken Drumettes image

I received this recipe from my friend Karen, when I lived in California. These are good served hot or cold. They are so tasty.

Provided by diner524

Categories     Lunch/Snacks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 lb chicken drummettes
1 cup sugar
1 cup soy sauce
1 cup red wine
sesame seeds, toasted
parsley

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.

Nutrition Facts : Calories 234.7, Fat 5, SaturatedFat 1.4, Cholesterol 46, Sodium 2059.5, Carbohydrate 27.8, Fiber 0.3, Sugar 25.7, Protein 14.7

BEST EVER CHICKEN WING DRUMETTES



Best Ever Chicken Wing Drumettes image

Make and share this Best Ever Chicken Wing Drumettes recipe from Food.com.

Provided by Slocook

Categories     < 60 Mins

Time 31m

Yield 12 serving(s)

Number Of Ingredients 8

2 (16 ounce) packages chicken drummettes
2/3 cup brown sugar
1/4 teaspoon dry mustard
1/2 cup marsala wine
1/2 cup soy sauce
2 garlic cloves, minced
onion powder
salt and pepper

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.

ROASTED CHICKEN DRUMMIE DINNER



Roasted Chicken Drummie Dinner image

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

8 frozen corn-on-the-cob
16 chicken drummettes (1 1/2 lb)
8 small red potatoes, quartered
1 medium red bell pepper, cut into 1-inch pieces
1/4 cup creamy mustard-mayonnaise sauce
1 tablespoon vegetable oil
1/2 teaspoon garlic-pepper blend
1/4 teaspoon salt

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

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