Roasted Chicken Drummettes Recipes

ROASTED CHICKEN DRUMMIE DINNER

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.

BROWN-SUGAR BBQ CHICKEN DRUMETTES

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.

BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
• Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
• Serve immediately.

BAKED CHICKEN DRUMETTES AND WINGS

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

ROASTED CHICKEN DRUMMETTES

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.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.

ASIAN STICKY CHICKEN DRUMETTES

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.

HOT AND SPICY BAKED CHICKEN DRUMETTES OR WINGS

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.

BALSAMIC CHICKEN DRUMETTES

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.