Chicken Drummies Recipe
Make Chicken Drummies Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Seasoning
For Basting/Glaze (optional but recommended)
To Serve
Method
Marinade & Seasoning
Prepare chicken
Pat the chicken drumettes dry with paper towels. Trim any excess skin or loose bits so they cook evenly.
Make marinade
In a medium bowl, whisk together 2 tbs olive oil, 2 tbs soy sauce, 1.5 tbs honey, 1 tbs apple cider vinegar, 3 tsp minced garlic, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp black pepper, and 1 tsp kosher salt until smooth.
Marinate
Place the drumettes in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massage to coat thoroughly, remove excess air, and refrigerate for at least 1 hour and up to 6 hours. For best flavor, marinate 3–4 hours.
Cooking & Basting
Preheat and prepare pan
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or spray with nonstick spray to prevent sticking.
Arrange drumettes
Remove drumettes from the marinade, letting excess drip off. Arrange them in a single layer on the wire rack, spacing so air circulates and they crisp evenly.
Bake first stage
Bake the drumettes on the middle rack for 20 minutes at 425°F (220°C). This initial high heat renders fat and begins crisping the skin.
Prepare glaze
While the drumettes bake, combine 1 tbs additional honey, 1 tsp soy sauce, and 1/2 tsp hot sauce (if using) in a small bowl. Whisk until smooth — this will be used for basting and finishing.
Baste and continue baking
After 20 minutes, remove the baking sheet. Use a pastry brush to baste each drumette with half of the glaze. Turn the oven to broil (or keep at 425°F if your broiler is intense). Return drumettes to the oven and bake/broil for an additional 6–10 minutes, watching closely, until skins are deeply golden and internal temperature reaches 165°F (74°C). If broiling, rotate the pan once for even caramelization.