Chicken Drumettes Recipe
Oven baked drums, buffalo sauce, parmesan risotto
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Ingredients
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Chicken Drumettes
Parmesan Risotto
Method
Chicken Drumettes
- 1
Prepare the drumettes
Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken drumettes, olive oil, salt, black pepper, and garlic powder. Toss until the drumettes are evenly coated.
- 2
Bake the drumettes
Place the drumettes on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and crispy. During the last 5 minutes of baking, brush the drumettes with buffalo sauce.
Parmesan Risotto
- 3
Prepare the broth
In a saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.
- 4
Cook the onion and garlic
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 5
Cook the rice
Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to absorb the flavors.
- 6
Add the broth gradually
Pour in 1 cup of warm chicken broth and stir until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the risotto
Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
- 8
Garnish and serve
Serve the risotto warm, garnished with chopped parsley, alongside the buffalo chicken drumettes.