Sweet Spicy Chicken Drummies Recipes

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET & SPICY CHICKEN DRUMMIES

Steps:

• In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.

SWEET AND SPICY CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
• Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
• Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

SWEET AND SPICY DRUMETTES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.
• ** Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.
• *Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, Latin specialty markets or online.
• **Cook's Note: Cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven.

SWEET AND SAUCY CHICKEN DRUMETTES

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Meanwhile, mix remaining ingredients in medium bowl until blended.
• Add chicken, a few drumettes at a time, to barbecue sauce mixture; toss to evenly coat. Return to prepared baking sheet.
• Bake 15 min. or until chicken is done (165ºF).