Asian flavors transform these "boneyard" finds into mouth-watering hors d'oeuvres. Soy sauce, vinegar, molasses, garlic, ginger, and Sriracha are mixed together for a sauce that's sweet, spicy, and all around irresistable.

Martha Stewart Living, October 2010

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Credit: SIMON WATSON

Recipe Summary

prep:
10 mins
Yield:
Makes 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together water, soy sauce, vinegar, molasses, garlic, ginger, and Sriracha.

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  • Stand 1 drumette upright with narrow bone at top. Holding it by the bone, use a paring knife to push and scrape skin and meat downward to expose bone and make a "lollipop" of chicken at the bottom. Repeat with remaining drumettes.

  • Place chicken in a shallow, nonreactive dish, and pour marinade on top to coat. Refrigerate, covered, overnight.

  • Preheat oven to 400 degrees. Heat a grill or grill pan to medium heat. Remove chicken from marinade; reserve. Grill chicken, turning, until golden brown and slightly charred, 8 to 10 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Reduce heat to medium, and simmer until reduced by half, 5 to 7 minutes.

  • Transfer chicken drumettes to a roasting pan. Bake, basting with reduced marinade every 5 minutes, until dark brown and cooked through, 20 to 22 minutes.

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Reviews (1)

47 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
09/29/2019
They turned out well. I think next time I’ll broil then a bit at the end so they’re more crispy.
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