Savory Chicken Drummettes
My father has had his thinking cap on. “It’s football season. What your website readers need is something good to eat while drinking beer and watching the game.” He’s so right, isn’t he? I love good finger food. In dad’s newly ordained role as EVP of Research and Development for Simply Recipes, he sought out and found a great recipe for chicken drummettes – the part of a chicken wing that looks like a mini drumstick. The recipe comes from Petaluma Poultry, providers of Rocky Range and Rocky Jr. chickens. You don’t have to use only drummettes, you can use wingettes or just pieces of chicken, cut the size of drummette. Note that cooking time will vary with different cuts. These were absolutely delicious; we can’t wait for dad to make them again.
- 8 cloves garlic, peeled and crushed
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce)
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 20 chicken drummettes
1 Rinse and pat dry drummettes, place in a large, non-reactive bowl, or leak-proof plastic bag. Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken drummettes and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.
2 Preheat oven to 400°F. Place chicken in a single layer on a wire rack set over an oven tray lined with aluminum foil. Bake 25-35 minutes (depending on the size of your chicken drummettes) until well browned and cooked through.