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 AND SPICY DRUMETTES
Provided by Marcela Valladolid
Categories appetizer
Time 35m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.
- ** Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.
- *Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, Latin specialty markets or online.
- **Cook's Note: Cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven.
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.
SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE
NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 20 drumettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
- In a saucepan, bring sugars and water to a boil.
- Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
- Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
- Serve with dipping sauce on the side.
Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3
SPICY HONEY CHICKEN DRUMETTES
Number Of Ingredients 7
Steps:
- 1. In 12 3 8-inch (2-quart) baking dish, combine honey, soy sauce, chili sauce, ginger, dry mustard and hot pepper sauce mix well. Add drumettes turn to coat. Cover refrigerate 1 hour to marinate.2. Heat oven to 375°F. Uncover dish. Bake chicken in marinade at 375°F. for 45 to 60 minutes or until chicken is fork-tender and no longer pink next to bone, brushing with marinade occasionally.Nutrition Information Per Serving: Serving Size: 1 Drumette * Calories: 50 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 120 mg 5% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 High-Fat Meat
Nutrition Facts : Nutritional Facts Serves
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