Asian Sticky Chicken Drumettes

Submitted by COOKGIRl

"I switched out pork ribs for chicken. From Quick and Simple February 2006. Serve with a tossed green salad and jasmine rice! Mmm!"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 8 drumettes

ingredients

• Marinade

• 2 teaspoons honey, slightly warmed
• 2 teaspoons Chinese five spice powder
• 1⁄4 cup ketchup
• 1 garlic clove, peeled and finely minced
• 1 inch piece fresh ginger, grated
• 1 tablespoon soy sauce
• 1⁄8 - 1⁄4 fluid ounce black vinegar (splash) or 1/8-1/4 fluid ounce Worcestershire sauce (splash)
• black pepper, to taste
• 8 -10 chicken drummettes (or 8 pork ribs)

• Garnish

• sesame seeds (white or black)
• green onion, white and green parts, thinly sliced

directions

1. In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
2. Add the chicken and mix well to coat.
3. Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
4. Preheat oven to 400°F.
5. Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
6. Transfer to a serving platter and garnish with sesame seeds and green onion slices.
7. As a main dish, this will serve 2 people.

Reviews

[Elmotoo]

Perfect! Nicely balanced flavors. Happy that the ketchup is blended in well. ;) I used a 2.5lb bag of wings/drumettes. I coated them & put them in the hot oven while still frozen. I gave it a little longer & they came out perfectly. About 40 minutes in, I coated them in the rest of the sauce that I scraped from the bowl. This was enough for 3 people. Made for Culinary Quest 2014/CCQ/Family Picks.

 

[evelynathens]

Excellent, with the flavour of the 5-spice coming through loud and clear. Dark and sticky outside, perfectly-cooked and juicy inside. These were polished off around the oven - they didn't even make it to the table!

 

[I'mPat]

I should have looked at the previous reviewer and taken note as I ended up with what could only be described as well charred wings, I only made 6 of them using half a recipe for the DM and the DS so had a taste of half a wing when serving and even though the outside was burnt the meat was moist and very flavoursome and was polished off by the DM and DS. Thank you Cookgirl, made for Make My Recipe tag game.

 

[omeomy #2]

I try lots of chick wing/ marinade recipes; this one gets top marks! I left the wings whole except for discarding the tips and to prevent too much charring I tented foil over 'em for the final 15 mins.