Sweet And Tangy Chicken Drumettes
These drumettes are definitely "finger-licking good!"
Equipment
- 2 rimmed baking sheet pans Wire racks and sheet pans lined with aluminum foil are best
- aluminum foil
- 1 chef's knife
- 1 baking dish 9 x 11
- 1 zip-lock baggie 1-gallon size
- 1 whisk
- 1 pair of tongs
- 1 mixing bowl Large
Ingredients
Ingredients:
- 4 1/2 pounds chicken drumettes Approx. 30 drumettes
- 3/4 cup apricot jam
- 3/4 cup Frensch dressing Favorite brand
- 1/4 cup red wine vinegar
- 16 cloves garlic Minced
- 1 cup light brown sugar
- 1 1/2 tbsps Kosher salt
- 1 1/2 tsps black pepper Freshly ground
Garnishes:
Choice of one or more:
- Chives
- Cilantro leaves
- Fried garlic https://www.inspiredtaste.net/56390/fried-garlic/
- Queso Fresco Crumbled
Instructions
- Start by using a paper towel to pat all the chicken dry. Transfer the drumettes to a large mixing bowl. Season all sides with Kosher salt and fresh-ground black pepper. Next, transfer the chicken to a large zip-lock baggie. In a large mixing bowl, whisk together the apricot jam, dressing, vinegar, and minced garlic. Carefully pour the marinade into the baggie containing the chicken. Release the air from the baggie, and massage the drumettes in the marinade. Transfer the baggie to a large baking dish and refrigerate for 4 to 6 hours.Preheat oven to 350°F.Using a pair of tongs, remove the chicken (allowing the excess marinade to drip off each drumette) from the marinade and place it onto 2 foil-lined rimmed baking sheet pans with wire racks. Reserve the extra marinade. Bake for 45 minutes. Remove the sheet pans from the oven.Adjust oven temperature to 425°F.Spoon a little of the reserved marinade (discard any remaining marinade) evenly over each one of the drumettes. Sprinkle half of the brown sugar over each one of the drumettes. Transfer back into the hot oven for an additional 25 minutes. Remove the pans from the oven, flip the drumettes over, and sprinkle the remaining brown sugar onto each one. Bake for another 25 minutes.Serve the chicken Family-style (on a large platter), and spoon a little of the additional marinade from the baking sheet pans over the chicken. Garnish with finely chopped chives. Alongside the drumettes, my Fingerling Potato Salad.There you have it, my Sweet And Tangy Chicken Drumettes.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) The "Kcal" does not include any of the toppings or the potato salad for this recipe.
3) For the crispiest chicken, it's best to use rimmed baking sheet pans with fitted wire racks, and lined with aluminum foil for this recipe.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.