Add something spicy to your family's Asian dinner! Serve chicken drummettes in a new way - an appetizer you can fix and forget!
package (3 pounds) frozen chicken drummettes, thawed
tablespoons butter or margarine, melted
cup all-purpose flour
cup hoisin sauce
tablespoons oriental chili-garlic sauce or chili puree with garlic
Heat oven to 450°. Pat excess moisture from thawed drummettes, using paper towels; place drummettes in large bowl. Drizzle 2 tablespoons of the melted butter over drummettes. Sprinkle with flour; toss to mix. (Mixture will be crumbly.)
Arrange drummettes in single layer in ungreased rectangular pan, 15 1/2x10 1/2x1 inch. Bake 40 to 45 minutes or until crisp and brown.
Transfer browned drummettes to 4- to 6-quart slow cooker, using slotted spoon. Mix remaining 1 tablespoon butter, the hoisin sauce and chili-garlic sauce. Pour over drummettes; toss lightly to coat.
Cover and cook on low heat setting 1 to 2 hours or until juice of drummettes is no longer pink when centers of thickest pieces are cut. Drummettes will hold on low heat setting up to 2 hours.
Hoisin sauce is often used in Chinese cuisine. The reddish brown sauce, flavored with soybeans, garlic, chili peppers and numerous spices, tastes spicy and sweet.
Chicken drummettes are chicken wings trimmed to resemble small chicken legs. If you're having trouble finding drummettes, you can make your own by using chicken wings. Cut off and discard the tips, then cut the wings through the joint into two pieces. To shape tiny drumsticks, push the meat and skin to one end of the bone, leaving the bone exposed so it resembles a chicken drumstick.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.