Chicken Drumettes

  • serves 0


15 Ratings
Directions for: Chicken Drumettes


2 lb(s) (1kg) chicken wingettes

½ cup (125 mL) ketchup

¼ cup (50 mL) Worcestershire sauce

2 Tbsp (25 mL) soy sauce

2 Tbsp (25 mL) brown sugar

2 Tbsp minced garlic (25 mL)

1 tsp chili powder (5 mL)

1 tsp sambal (5mL)


1. Remove one joint from chicken wingettes. Push meat down and remove smaller bone and discard.

2. In a large saucepan of boiling water, simmer chicken wingettes for 10 minutes. Remove with a slotted spoon and drain on paper towel lined baking sheet.

3. In a zip top bag, mix together ketchup, Worcestershire sauce, soy sauce, brown sugar, garlic, chili powder and sambal.

4. Add chicken wings and toss to coat. Refrigerate wings for at least 3 hours, turning occasionally.

5. To grill: Grill on lightly oiled grill, over high heat, for 20 minutes, turning occasionally, until no longer pink and juices run clear.

6. Oven: Heat oven to 375 degrees (190 degrees Celsius). Place chicken wingettes on rack over baking sheet. Bake for 25-30 minutes or until no longer pink and juices run clear. Serve immediately.

See more: Quick and Easy, Bake, Party Favourites, Summer, Poultry, Side, Chicken, Grill


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