Hoosier Chicken Wings Drummies Thighs Recipes

BUFFALO DRUMSTICKS

Steps:

• Preheat oven to 400 dgrees. Line a large, rimmed baking sheet with foil and place a wire rack on top. Pat drumsticks dry.
• In a large bowl, toss together drumsticks with vegetable oil, salt, and pepper. Place chicken on wire rack and bake until crispy and cooked through turning occasionally, 50-55 minutes. Remove from oven and preheat broiler.
• Meanwhile, mix together hot sauce, minced garlic and butter. Toss legs in sauce until coated, then transfer back onto baking sheet. Broil until crispy and golden, about 2 minutes more.
• Serve with ranch, carrots, and celery, (optional).

ORIGINAL HV RANCH DRUMETTES ( WINGS )

Steps:

• Melt butter and whisk together with pepper sauce and vinegar in a small bowl.
• Dip drummettes in butter mixture. If using wings, trim the wingtip off to prevent it from burning.
• Arrange in a single layer in a large baking dish or pan.
• Sprinkle with the Dressing Mix.
• Bake at 350 degrees for 30 to 40 minute or until chicken is browned.
• Sprinkle with paprika.
• Serve as an appetizer or main course.
• Suggested traditional sides:.
• ice cold celery sticks.
• ranch dip or bleu cheese dip.

DEEP-FRIED HOT WINGS AND DRUMETTES

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

BEST EVER CHICKEN WING DRUMETTES

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.

HOOSIER CHICKEN WINGS, DRUMMIES, & THIGHS

Steps:

• On a large plate, combine flour, cayenne pepper, paprika, and salt.
• Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
• 2 In a large saucepan, heat vegetable oil on medium heat.
• 3 On a large plate, combine flour, cayenne pepper, paprika, and salt.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.