“Lipsmacking” spicy chicken drumettes

Spicy, saucy chicken drumsticks - the ultimate finger food for parties! Packed full of flavour, these drumettes are sure to satisfy any taste buds.
Lipsmacking spicy chicken drummettesAustralian Women's Weekly
24 Item



1.Combine all the ingredients, except the chicken and onion, in a large shallow dish. Add the chicken; stir until well coated in the marinade. Cover, refrigerate for 3 hours or overnight, stirring occasionally.
2.Preheat the oven to 200°C (180°C fan-forced) Cut the onion into long thin strips; place in a bowl of iced water.
3.Place the drained chicken in a shallow baking dish. Roast, uncovered, for 35 minutes or until cooked through, brushing with remaining marinade after 10 minutes.
4.Serve chicken topped with drained onion.

Uncooked marinated chicken is suitable to freeze. Not suitable to microwave. To cut the drumettes from chicken wings, cut the largest third from the wing at the elbow joint. Score around the bone 2cm below this (just below the knuckle of the joint) to cut through the skin and release the tendons attached to the bone. Scrape the flesh down the bones a little and cut any remaining tendons to release the meat at the joint. When the chicken cooks, the meat pulls down into a juicy nugget and the exposed bone is a perfect handle. The middle section can be treated in the same way, while the wing tips are perfect for stock.


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