Super Snack

Oven-barbecued chicken drummettes for the big game

What plans have you made for Super Bowl XLIV? If a seat on the fifty-yard line in Dolphin Stadium on February 7 isn’t in your plans, then a Super Bowl party is just the ticket. There are some advantages to a party here in Wisconsin—those entertaining commercials, sharing the event with family and friends and lots of good food.

These oven-barbecued chicken drummettes are a delicious addition to the party, as well as easy to prepare. The heat from the crushed red pepper contrasts with the sweetness of the barbecue sauce and root beer and the tang of the fresh ginger. It’s a recipe sure to make your guests stand up and cheer.

RECIPE: Oven-Barbecued Chicken Drummettes

INGREDIENTS

8 cups water
3 pounds chicken drummettes (chicken wings may be substituted; see note below.)
3/4 cup soy sauce
1/4 cup salt

2 cups purchased barbecue sauce
1/3 cup root beer
1/4 cup minced peeled fresh ginger

1/4 cup chopped fresh parsley
Sesame seeds
Dried crushed red pepper

DIRECTIONS

Combine 8 cups water, chicken drummettes, soy sauce and salt in a large bowl. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Bring barbecue sauce, root beer and minced ginger to simmer in large heavy saucepan over medium-high heat. Simmer 5 minutes to blend flavors.

Drain chicken drummettes and transfer to large rimmed baking sheet. Roast 30 minutes. Pour 1/3 of barbecue sauce mixture into small bowl and set aside. Brush chicken drummettes all over with remaining barbecue sauce mixture. Continue roasting until cooked through, about 15 minutes longer. Brush with reserved sauce. Transfer to platter. Sprinkle chicken drummettes with parsley, sesame seeds and crushed red pepper and serve.

Note: If substituting chicken wings, increase the cooking time to 1 hour and check for doneness.

8 appetizer servings.

Adapted from epicurious.com.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to diningin@madisonmagazine.com.

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