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.

Savory Chicken Drummettes Recipe

  • Yield: Makes 20 drummettes.

Ingredients

  • 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

Method

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.

savory-chicken-drummettes-1.jpg

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.

savory-chicken-drummettes-3.jpg


16 Comments

  1. Robyn

    My congratulations to your father on the lofty title! It wasn’t self-ordained, was it……

    Regardless of your teasing, your Dad sure does share a lot of delicious recipes with us all.

    Cheers

  2. Liz

    These sound good – I may have to give them a try this weekend. What is the difference between tamari soy sauce and “regular”?

    Note from Elise: tamari soy sauce is more concentrated. So if you are using regular soy sauce, use a bit more.

  3. Erin

    I made these earlier in the week and I thought they were delicious. My only problem was the skin stayed pretty “soft” and didn’t get crispy at all. They were nice and golden brown…but i wasn’t sure if there was a way to get a better texture on the outside? Thanks! This was my first time making one of your recipes, but they have all looked so delicious! i’m sure to make more very soon :)

  4. Allison

    We are going to make these tomorrow evening for the Super Bowl. I can’t wait to try these! I LOVE your website. I can’t believe I am just now discovering it! Thank you for your posts!

  5. Liz

    These were awesome! For the superbowl, they only marinated a few hours, but we left some extras in the marinade and cooked them the next day. My husband says that the ones that were marinated overnight were better- I didn’t get any during the superbowl because I was too busy cooking! Very, very good. Thanks!

  6. Stacey

    These wings were wonderful for our family superbowl party!! We put them in the oven for about 30 minutes and then finished them on the grill. Great recipe that I plan on using again and again. My brother even said that they were best homemade wings he has ever had!!

  7. Ally

    Thanks for sharing this wonderful recipe! I like it mainly because it’s so easy to prepare and yet so yummy; especially when I need to serve a large group of people : )

  8. can'tboilwater

    Pretty tasty! I made a few subs: didn’t have Dijon so used spicy brown mustard, used a little less soy (it always overpowers the food to me), and more honey( I like sweet things). Wasn’t too sure about it when I tasted the sauce but was good. I used boned chicken thighs and baked them at 375 for about 40 minutes. Clincher: 6 and 2 yr. old gobbled it up, so it’s going on my rotation! Thanks, love the site:)

  9. Amy

    These chicken drumettes are SO good! I’ve made this recipe a number of times, sometimes just for a simple dinner at home and sometimes for a crowd, and everyone always loves it. It’s so tasty and simple and quick to prepare. I always have the basic ingredients around too which is something I really like about this recipe. I love the flavor. It makes chicken drumettes a little more elegant too which is always nice.

  10. Jessica Grimes

    Loved these! So easy to prepare ahead of time and just pop on a foil lined baking sheet and toss in the oven. Hubby raved over them! so good!

  11. Ernestine L. Dunbar

    I made these tonight. They were awesome! They were the best wings I’ve ever made. The skin even browned perfectly! The only thing I did differently was that I added 1 tbsp of a sweet barbeque sauce. I also didn’t have garlic so I used garlic powder. I only marinated for about 1 1/2 hr. Can’t wait to try them again and marinate overnight. It was soooo easy and they are so tasty!! I will definitely be coming to this site now for ideas!!

  12. Dr. Caty

    I tried this recipe in Australia and it was a BIG HIT! Here, in SoCal, USA I used it w/the whole wing and it still was just as delicious. I have shared this recipe all the way into Canada, and to the other side of the earth and everyone has enjoyed it. Great party appetizer! Or just to eat on your own!

  13. K. Talley

    I tried this recipe yesterday and it was awesome. I have already recommended it to several of my friends and family. My kids want to know when am I going to make this again. Thank you so much for sharing this recipe!!!

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