Honey Garlic Chicken Drumettes:
Honey Garlic Chicken Drumettes

If you take the classic American chicken wing to Europe, you encounter resistance to messy finger-eating, deep frying & overwhelming spicy cayenne pepper. The preparation of this recipe allows the bone to act as a toothpick (no mess), allows for oven cooking (with crispiness) and uses a more universally accepted version of a sweet / sour sauce.

For each appetizer portion:

- 3 chicken wing drumettes
- 1 small garlic clove
- 1 pinch of minced fresh ginger
- 1 tablespoon of honey
- 1 tablespoon of soy sauce
- 1 teespoon of corn starch
- 5 tablespoons water

Cooking Instructions

Using a sharp knife, sever the meat at the thin end of the drumettes, right down to the bone.

After cutting the meat free, use the blunt end of the knife to press the meat and skin firmly down toward the "fat" end.

The drumettes should now be able to stand on their "fat" ends.

Place the drumettes on a baking sheet (or on an elevated grilling rack) and bake at 375 F until crisp (30 - 45 min).

Transfer the wings to a baking dish.

Mix the soy sauce, garlic, ginger and honey with about 2 tablespoons of water per portion. Adjust to taste and then bring to a boil.

Mix the corn starch with 3 additional tablespoons of warm water. Stir into the boiling sauce mixture to activate the corn starch thickener.

Pour the mixture over the drumettes, being careful not to coat the ends of exposed bone.

Cook for another 15-20 minutes in the oven. The sauce should bubble and the juices of the chicken should eventually run clear.

Serve hot (accentuates saltiness) or cold (accentuates sweetness), depending on your preference.

Options: adding crushed red pepper to the honey sauce, using rosemary instead of ginger, add brown sugar for more sweetening, or add lime juice for more sourness.


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