Sticky Chicken Drumettes

Zehava Krohn Recipe By
  • Cook & Prep: 45 m
  • Serving: 6
  • Contains:

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.

Ingredients (17)

Drumettes

Flour mixture

Honey Hot Sauce

Start Cooking

Coat and Fry

  1. Season drumettes with salt, garlic powder, and pepper. Drizzle with olive oil.

  2. Heat oil for frying in a medium saucepan.

  3. 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

  1. 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.

  2. Dip drumettes into the sauce and place in a 9- x 13-inch baking pan. Bake for 8 to 10 minutes.

Bake

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Dip drumettes into the sauce and place in a 9- x 13-inch baking pan. Bake for 8–10 minutes.

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