Chicken drumettes are simply chicken wings. The only difference in this term is the part of the wing. The “drumette” is the first joint or section of the chicken wing closest to the body of the chicken. The shape of this section is more defined like a small “drum stick” for which it is named. When I make these recipes I always use both the first and second sections of the wings discarding the wing tips.
I never see just the “drumettes” for sale, only packages of both sections. I am breaking my recipes down for you adding the chicken drumettes separately because I have so many recipes. You can actually use the chicken wing recipes and drumettes recipes interchangeably. Both parts of the wings can be fried, baked, broiled, boiled or cooked outside on the grill. You will find many sauce recipes with these recipes which totally change the flavor of the wings.
Chicken drumettes like chicken wings can be served anytime of the day. I make them often for lunch and dinner adding many different side items. These recipes are some of the most popular to serve as party appetizers. I always include different flavored ones in my gatherings. Do not forget leftover chicken drumettes and wings are great for breakfast.
NOTE: I use the broiler pan quite often to cook chicken drummets. It saves a lot of “clean-up” mess by first lining the pan with foil. It is also helpful to lightly grease the rack on top of pan.
NOTE: Recipes for broiled chicken drumettes can be cooked on a heated grill also. To prevent them from falling through the rack thread them through the meaty section onto bamboo skewers.
Nut Seed Breading
Combine soy sauce, water, ginger, garlic and sugar in large heavy saucepan.
Bring mixture to a boil over high heat; arrange a layer of drumettes in pan.
REDUCE heat to low; cover and simmer 5 minutes; turn over and simmer 5 minutes.
Drain chicken and repeat with remaining chicken; cool 15 minutes.
FOR BREADING combine walnuts, seeds and parsley in shallow dish; set aside.
FOR BATTER whisk egg whites and salt in medium bowl until foamy and doubled.
Add cornstarch, mustard and red pepper; whisk until blended.
Pat drumettes dry with a paper towels; add to the cornstarch batter.
Toss drumettes in the batter to coat evenly; shake off excess.
Roll in the nut crumb breading pressing mixture into the drumettes.
Place coated drumettes in single layer on tray; cover and refrigerate 1 hour.
In deep pan or fryer heat 3 inches oil to 365F degrees.
Fry a few drumettes at a time 1 to 1 ½ minutes until brown.
Drain on paper towels; repeat until all are fried; serve hot.
Combine and mix soy sauce, honey, oil, five spice and garlic.
Place chicken in shallow dish; pour soy mixture over the top.
Cover with plastic wrap and refrigerate 1 hour turning occasionally.
Preheat oven to 375F degrees; line broiler pan with foil.
Remove chicken from marinade and arrange on broiler rack.
NOTE: Save marinade.
Brush chicken with marinade; bake 30 minutes.
Turn chicken over and bake 30 minutes longer until no longer pink.
NOTE: Brush chicken occasionally during last 30 minutes.
Combine mustard, oil, Worcestershire, garlic, paprika and hot sauce.
Place chicken in large plastic zip lock bag; pour mustard mixture over top.
Seal bag tightly; refrigerate 2 hours turning occasionally to marinate.
PREHEAT OVEN to 375F degrees; line broiler pan and lightly grease the rack.
Remove chicken from marinade and place on broiler rack (Reserve marinade).
Bake uncovered for 40 minutes or until done; serves 4 for meal.
Combine vinegar, pepper, salt and sugar in saucepan; bring to a boil.
Remove from heat; add the lemon juice and oil.
Marinate chicken drumetts in liquid for several hours.
Line broiler pan with foil and grease top rack; place chicken on rack.
Broil and baste for about 10 minutes on each side until done.
Preheat oven to 350F degrees.
Combine and blend in saucepan the preserves, corn syrup, soy, onion, garlic and ginger.
Stir constantly and cook over medium heat until smooth; pour into shallow baking dish.
Add chicken to sauce turning to coat; bake 45 minutes basting with marinade last 30 minutes.
Preheat oven to 350F degrees.
Combine tortilla crumbs and taco seasoning in a large plastic bag.
Dampen chicken with water and shake off excess.
Drop a few pieces of chicken at a time in the crumb mixture; shake to coat.
Arrange chicken in large greased shallow baking pan.
Bake uncovered 35 to 40 minutes or until chicken is crispy and done.
Serve with salsa; makes 32 pieces.
Cut ribs into serving pieces; place ribs and chicken in large shallow dish.
Stir together juice concentrate, soy, peanut butter, cilantro, ginger, garlic and sugar.
Reserve ¾ cup of mixture for dipping; pour remaining sauce over the ribs and chicken.
Cover and chill ribs and chicken for 8 hours turning occasionally.
PREHEAT OVEN TO 375F degrees.
Drain ribs and chicken from marinade; discard marinade.
Place meat on lightly greased rack in bottom of a shallow roasting pans.
Bake 40 to 45 minutes until done and tender; serve with reserved sauce.
Place chicken and onion in a large skillet on stove top; add Coke and ketchup.
Bring mixture to a boil; cover and simmer for 45 to 50 minutes until done.
NOTE: For extra sauce keep adding equal parts of Coke and ketchup while cooking.
Serves 4 to 5.
Preheat oven to 400F degrees; cover shallow baking pan with foil and grease.
Pat dry chicken with paper towels; dip in melted butter.
Roll dipped chicken in crumb mixture; place in prepared pan.
Bake 30 to 35 minutes until tender and no longer pink; serves 4 to 5.
Combine orange juice, oil, salt and pepper in shallow dish.
Add chicken turning to coat; cover and refrigerate for 4 hours.
PREHEAT OVEN TO 400F degrees.
Line a shallow baking pan with foil; add butter and melt in oven.
REMOVE from oven and spread out melted butter evenly.
Coat chicken with oats; arrange in prepared baking pan turning to coat in butter.
Bake 40 to 50 minutes until tender and no longer pink turning one time.
Place chicken in shallow baking dish.
Combine pineapple and next 9 ingredients in electric blender; process until smooth.
Pour 2 ½ cups of the mixture over chicken; cover and refrigerate for 8 hours.
Cover remaining pineapple mixture and refrigerate until ready.
Remove chicken from refrigerator; PREHEAT OVEN TO 350F degrees.
Cover dish with foil; bake for 1 hour basting often with reserved pineapple mixture.
Combine garlic, shallots, lemon grass and ginger in blender; process to paste.
Stir in the fish sauce, lemon juice and 1 tablespoon oil; process to puree.
Make slashes in the meaty part of each chicken wing; set aside.
Transfer puree to a large bowl; add wings and toss to coat.
Cover bowl and refrigerate overnight.
Line broiler pan with foil; lightly grease the top broiler rack.
Remove drumettes from the marinade; place on the broiler rack.
Broil chicken 2 minutes and then baste with leftover marinade.
Broil 5 minutes longer; turn the chicken over.
Broil 2 minutes and then baste with leftover marinade.
Broil 5 minutes longer or until tender and chicken is no longer pink.
Place drumettes on platter and sprinkle with peanuts; serves 4 to 6.
Preheat oven to 375F degrees.
Place oil and butter in a shallow baking pan; place in oven to melt and set aside.
Combine flour and seasonings in a large plastic or paper bag.
Roll chicken in the melted butter mixture; drop into bag (Few at a time).
Place on foil or tray until all chicken has been coated; place chicken in the pan.
Bake about 25 minutes then turn over with a spatula; bake 25 minutes or until done.
Drippings are good to make gravy; serves 6.
Preheat oven to 350F degrees.
Peel orange and cut rind into thin strips; set aside.
NOTE: I always squeeze the juice from oranges before using the rind. If juice is not needed in the recipe, I freeze it for later use.
Sprinkle chicken with paprika; sauté chicken in butter 2 minutes on each side until slightly browned.
Place chicken in 9X13 inch baking pan; add orange juice, tarragon and orange rind strips.
Cover pan and bake until done about 25 minutes.
Remove chicken to warm platter and sprinkle with almonds; keep warm.
Stir together cornstarch and water until smooth; set aside.
Drain liquid from pan into saucepan; add cornstarch mixture stirring until blended.
Cook and stir over medium high heat until it comes to boil; cook and stir 1 minute.
Serve orange sauce with chicken drumettes; serves 6.Painless Cooking › Chicken › Drumettes
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