These mini-drumsticks can be served either as an appetizer, as shown, or a main course. But don’t be upset if the kids end up eating them all up as an erev Yom Tov snack.
Sticky Chicken Drumettes
- Cook & Prep: 45 m
- Serving: 6
Honey Hot Sauce
Coat and Fry
Season drumettes with salt, garlic powder, and pepper. Drizzle with olive oil.
Heat oil for frying in a medium saucepan.
In a small bowl, combine flour and seasoning. Dredge drumettes in the flour. When oil is hot, drop drumettes into the oil and fry until outside is golden and crisp, about 8 to 10 minutes. You do not need to worry about whether they are cooked through, as they will cook in the oven for additional time later. Place drumettes on a paper towel-lined plate.
Prepare the Sauce
In a small saucepan over medium heat, melt the margarine. Stir in the honey, hot sauce, brown sugar, and ketchup. Cook for 7 to 10 minutes, until sauce thickens a bit. Stir in dissolved cornstarch.
Dip drumettes into the sauce and place in a 9- x 13-inch baking pan. Bake for 8 to 10 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Dip drumettes into the sauce and place in a 9- x 13-inch baking pan. Bake for 8–10 minutes.