Roasted Chicken Drummettes Recipes

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.

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.

Steps:

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

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.

Steps:

• Heat oven to 375°F. Line 13x9-inch pan with foil. Arrange drummettes in single layer in foil-lined pan.
• In small microwave-safe bowl, combine all remaining ingredients; mix well. Microwave on HIGH for 1 minute or until sugar is dissolved, stirring once halfway through cooking. Pour sauce over drummettes to cover.
• Bake at 375°F. for 30 minutes. Turn drummettes over; bake an additional 20 to 30 minutes or until drummettes are glazed, fork-tender and no longer pink next to bone.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Steps:

• In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
• Add the chicken and mix well to coat.
• Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
• Preheat oven to 400°F.
• Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
• Transfer to a serving platter and garnish with sesame seeds and green onion slices.
• As a main dish, this will serve 2 people.