Honey Sesame Drumettes Recipes

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.

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

SESAME CHICKEN DRUMETTES

Steps:

• Combine first 6 ingredients in heavy medium ovenproof skillet. Add chicken and turn to coat. Cover skillet and refrigerate chicken, turning occasionally, 6 hours or overnight.
• Preheat oven to 350°F. Bake chicken in oven in skillet 20 minutes. Turn chicken over and continue baking until chicken is cooked through, about 20 minutes longer. Using tongs, transfer chicken to plate. Boil liquid in skillet over medium-high heat until reduced to glaze, about two minutes. Pour glaze over chicken. Sprinkle chicken with sesame seeds.

HONEY SOY DRUMETTES

Steps:

• Preheat your oven to 180°C.
• Combine all ingredients in a bowl and mix through drumettes. Leave to marinade for 10 minutes.
• Line the drumettes on a baking tray and cook for 20 minutes. (Drumsticks take a little more cooking time).
• Sprinkle with seasame seeds, if desired.

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

VEGEMITE & HONEY DRUMETTES

Steps:

• Combine the Vegemite, honey, sherry, garlic and sesame oil to form a marinade. Pour over the chicken and refrigerate for 2 hours.
• Barbeque the chicken over a medium heat for 8-10 minutes turning occasionally until cooked through.

HONEY-SESAME DRUMETTES

Steps:

• Preheat oven to 375°. Place drumettes in a single layer in a shallow 11/2-quart baking dish.In a small bowl, stir honey, catsup, soy sauce, oil, garlic and pepper until well blended. Pour over chicken, turning to coat. Basting occasionally, bake for 1 hour. Sprinkle with sesame seeds. Bake 15 minutes longer or until browned and no longer pink when cut along the bone.Serve hot or warm. Serve on small plates with napkins.* A chicken drumette is the meatiest section of a chicken wing. If drumettes are not available at your meat counter, purchase chicken wings and cut into three sections. Reserve the middle sections and wing tips to make soup.