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.
SWEET & SPICY CHICKEN DRUMMIES
We were on a camping trip, and a young bachelor brought these chicken legs for dinner. They were fabulous! I was so impressed, I asked him for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 398mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
SWEET AND SAUCY CHICKEN DRUMETTES
Find the perfect balance of spicy and sweet flavors with our Sweet and Saucy Chicken Drumettes recipe. Requiring only four ingredients, Sweet and Saucy Chicken Drumettes are incredibly simple to make. In fact, this recipe only takes 10 minutes to prep!
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Meanwhile, mix remaining ingredients in medium bowl until blended.
- Add chicken, a few drumettes at a time, to barbecue sauce mixture; toss to evenly coat. Return to prepared baking sheet.
- Bake 15 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 165 mg, Sodium 630 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 25 g, Protein 29 g
SPICY FRIED CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Time 3h40m
Yield 4 servings
Number Of Ingredients 12
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.
BALSAMIC CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
HOT AND SPICY BAKED CHICKEN DRUMETTES OR WINGS
These spicy chicken drumettes or wings are baked to perfection with a crispy coating. Make these wings with a dip for a snack or entree.
Provided by Diana Rattray
Categories Appetizer
Time 1h15m
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Heat oven to 400 F. Line a large baking sheet with foil and spray generously with nonstick cooking spray.
- In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and garlic powder. Add the drumettes and toss to coat.
- Put the flour in another bag or a bowl and add the wings, a few at a time, and toss or shake to coat well. Arrange on the baking sheet.
- Bake for 30 minutes.
- Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.
- Gather the ingredients.
- Meanwhile, in a small saucepan, combine the butter, 1/2 cup of hot sauce, cayenne pepper, vinegar, and Worcestershire sauce. Cook over medium heat, stirring until the butter is melted and the sauce begins to simmer. Remove from the heat and set aside.
- Remove the wings from the oven and transfer to a large bowl. Pour the hot sauce mixture over the wings and toss gently to coat thoroughly.
- Serve as an entree or snack with blue cheese dip , ranch dressing, other dips, and some celery sticks.
Nutrition Facts : Calories 318 kcal, Carbohydrate 12 g, Cholesterol 57 mg, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, Sodium 399 mg, Sugar 1 g, Fat 26 g, ServingSize 3 pounds (12 servings), UnsaturatedFat 0 g
HOT, SWEET AND STICKY CHICKEN DRUMETTES
This is a good recipe using your grill. Its really good. Needs to marinate for about an hour in the fridge.
Provided by kzbhansen
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl stir preserves, garlic sauce, brown sugar, vinegar, minced rosemary and mustard.
- Add the drumettes and toss well to coat.
- Cover and marinate in the fridge stirring occasionally for 1 hour.
- Grill turning often basting and cooking a total of about 30 minutes.
- Dont bast at the last 10 minutes of cooking.
Nutrition Facts : Calories 458.4, Fat 19.9, SaturatedFat 5.5, Cholesterol 183.9, Sodium 229.9, Carbohydrate 24.2, Fiber 0.2, Sugar 16.5, Protein 44
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