Sauce Recipes for Chicken Drumettes

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

I use those things for buffalo wings. Other than that, I'm not a big
wing fan myself, even if they're drumettes.

OTOH... mahogany wings are pretty good too and they are great with
drumettes. There are a bazillion recipes on the net... here's one of
them

Mahogany Chicken Wings

15 Chicken wings - cut at joints - discard tip
½ cup Soy sauce
½ cup Honey
¼ cup Molasses
2 tablespoon Chili sauce
1 teaspoon Ground ginger
2 Minced garlic cloves

Place wings in shallow glass or plastic bowl. Combine rest and pour
over wings - cover and refrigerate an hour - turning occasionally.

Heat oven 375°F.
Cover broiler pan with foil. Place chicken on broiler pan - brush with
marinade. Bake 30 minutes, turn, brush with marinade. Bake 20 minutes
longer brushing with marinade occasionally. Bake until deep brown and
chicken is cooked through. Discard any remaining marinade.

Posted to EAT-L Digest 02 Oct 96 From: Dot & Tim McChesney
http://www.astray.com/recipes/?show=Mahogany%20chicken%20wings

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Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

This probably isn't your style, but I use Mae Ploy chili sauce
doctored up with sriracha, rice vinegar, and a splash of fish
sauce.

I don't usually like sweet sauces for any kind of animal
products, but this stuff is excellent.

-sw

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

I don't really have a recipe, since I buy these type of sauces, but
just a few ideas:

Grill or roast until cooked through and crispy and toss with:

Buffalo sauce -- follow the recipe on the back of a bottle of Frank's
hot sauce
Teriyaki
Honey mustard
Barbecue sauce
Butter and lemon pepper
Butter and Cajun spice

Tara

Tara said:

On Sat, 03 Nov 2007 19:07:26 -0000, Myrl Jeffcoat

Quoted message said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

I don't really have a recipe, since I buy these type of sauces, but
just a few ideas:

Grill or roast until cooked through and crispy and toss with:

Buffalo sauce -- follow the recipe on the back of a bottle of Frank's
hot sauce
Teriyaki
Honey mustard
Barbecue sauce
Butter and lemon pepper
Butter and Cajun spice

Tara

Thanks everybody!. . .All these ideas sound really good! I'll give it
a go!

Myrl

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

Myrl Jeffcoat

these are my favorites (i've been using drun[msticks with the piquant
lemon marinade quite often lately), which i originally posted here in
'01:

chicken wing marinades (i usually discard wing tips and marinate them
overnight, then grill on electric indoor grill - mainly 'cause i don't
have access to charcoal.) an old mustard jar is handy to shake 'em up
to combine.

* * * * * * * * *

piquant lemon marinade (makes 1 1/2 cups)

1/2 cup each oil and lemon juice (i use olive oil)

1/3 cup water

2 tbs soy sauce

1 t brown sugar

1 t dijon mustard

2 cloves garlic, mashed (or chopped from a jar)

1 t paprika

1/2 t salt (1/2 t seasoned salt for half-recipe)
_________

combine all ingredients and pour over wings. 1/2 recipe is plenty for
8 or so wings (you might keep all the mustard). soak 2 or 3 hours or
overnight in refrigerator. baste while broiling. (c. 1980 chronicle
pub. co. - recipe from a either the wash. post or star newspaper)

* * * * * * * * *

vietnamese marinated chicken

1/4 cup soy sauce

1 tb salad oil

2 tb lemon juice

2 cloves garlic, crushed (or chopped from a jar)

1/4 t freshly ground black pepper

1/2 t sugar

1 t oyster or fish sauce (optional)
____________

combine all ingredients and pour over wings. soak 2-3 hours or
overnight in refrigerator. (enough for eight or so wings.) baste
while broiling. (from either wash. post or star newspaper)

* * * * * * * * *

yogurt marinade for broiled chicken

2 cloves garlic (or chopped from a jar)

1 t salt

1 tb chopped fresh mint or crumbled dried mint

1/4 t freshly ground black pepper

2 tb lemon juice

1 cup yogurt
_____________

crush garlic to a paste with the salt in mortar and pestle. combine
with the yogurt and rest of the ingredients and marinate at room temp.
1-2 hours. broil, watching carefully wings do not burn. (from either
wash. post or star newspaper.)

your pal,
blake

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

Myrl Jeffcoat

these are my favorites (i've been using drun[msticks with the piquant
lemon marinade quite often lately), which i originally posted here in
'01:

chicken wing marinades (i usually discard wing tips and marinate them
overnight, then grill on electric indoor grill - mainly 'cause i don't
have access to charcoal.) an old mustard jar is handy to shake 'em up
to combine.

* * * * * * * * *

piquant lemon marinade (makes 1 1/2 cups)

1/2 cup each oil and lemon juice (i use olive oil)

1/3 cup water

2 tbs soy sauce

1 t brown sugar

1 t dijon mustard

2 cloves garlic, mashed (or chopped from a jar)

1 t paprika

1/2 t salt (1/2 t seasoned salt for half-recipe)
_________

combine all ingredients and pour over wings. 1/2 recipe is plenty for
8 or so wings (you might keep all the mustard). soak 2 or 3 hours or
overnight in refrigerator. baste while broiling. (c. 1980 chronicle
pub. co. - recipe from a either the wash. post or star newspaper)

* * * * * * * * *

vietnamese marinated chicken

1/4 cup soy sauce

1 tb salad oil

2 tb lemon juice

2 cloves garlic, crushed (or chopped from a jar)

1/4 t freshly ground black pepper

1/2 t sugar

1 t oyster or fish sauce (optional)
____________

combine all ingredients and pour over wings. soak 2-3 hours or
overnight in refrigerator. (enough for eight or so wings.) baste
while broiling. (from either wash. post or star newspaper)

* * * * * * * * *

yogurt marinade for broiled chicken

2 cloves garlic (or chopped from a jar)

1 t salt

1 tb chopped fresh mint or crumbled dried mint

1/4 t freshly ground black pepper

2 tb lemon juice

1 cup yogurt
_____________

crush garlic to a paste with the salt in mortar and pestle. combine
with the yogurt and rest of the ingredients and marinate at room temp.
1-2 hours. broil, watching carefully wings do not burn. (from either
wash. post or star newspaper.)

your pal,
blake

:) said:

Mahogany Chicken Wings

15 Chicken wings - cut at joints - discard tip
½ cup Soy sauce
½ cup Honey
¼ cup Molasses
2 tablespoon Chili sauce
1 teaspoon Ground ginger
2 Minced garlic cloves

Place wings in shallow glass or plastic bowl. Combine rest and pour
over wings - cover and refrigerate an hour - turning occasionally.

Heat oven 375°F.
Cover broiler pan with foil. Place chicken on broiler pan - brush with
marinade. Bake 30 minutes, turn, brush with marinade. Bake 20 minutes
longer brushing with marinade occasionally. Bake until deep brown and
chicken is cooked through. Discard any remaining marinade.

Seems to me if you "brush with marinade" too late in the baking
process this is not going to be a safe technique. I'm not
sure what the breakpoint is though (perhaps 15 minutes before
coming out of the oven?)

S.

:) said:

Mahogany Chicken Wings

15 Chicken wings - cut at joints - discard tip
½ cup Soy sauce
½ cup Honey
¼ cup Molasses
2 tablespoon Chili sauce
1 teaspoon Ground ginger
2 Minced garlic cloves

Place wings in shallow glass or plastic bowl. Combine rest and pour
over wings - cover and refrigerate an hour - turning occasionally.

Heat oven 375°F.
Cover broiler pan with foil. Place chicken on broiler pan - brush with
marinade. Bake 30 minutes, turn, brush with marinade. Bake 20 minutes
longer brushing with marinade occasionally. Bake until deep brown and
chicken is cooked through. Discard any remaining marinade.

Seems to me if you "brush with marinade" too late in the baking
process this is not going to be a safe technique. I'm not
sure what the breakpoint is though (perhaps 15 minutes before
coming out of the oven?)

S.

On Sun, 4 Nov 2007 18:53:02 +0000 (UTC), [email hidden] (Steve

Pope) said:

:) said:

Mahogany Chicken Wings

15 Chicken wings - cut at joints - discard tip
½ cup Soy sauce
½ cup Honey
¼ cup Molasses
2 tablespoon Chili sauce
1 teaspoon Ground ginger
2 Minced garlic cloves

Place wings in shallow glass or plastic bowl. Combine rest and pour
over wings - cover and refrigerate an hour - turning occasionally.

Heat oven 375°F.
Cover broiler pan with foil. Place chicken on broiler pan - brush with
marinade. Bake 30 minutes, turn, brush with marinade. Bake 20 minutes
longer brushing with marinade occasionally. Bake until deep brown and
chicken is cooked through. Discard any remaining marinade.

Seems to me if you "brush with marinade" too late in the baking
process this is not going to be a safe technique. I'm not
sure what the breakpoint is though (perhaps 15 minutes before
coming out of the oven?)

Everyone I knew who made it, didn't bother to brush... they just
turned the chicken pieces. It's better than brushing it on. The
marinade is on the bottom getting thicker as it cooks down, you're
turning the chicken pieces to recoat every now and then.

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On Sun, 4 Nov 2007 18:53:02 +0000 (UTC), [email hidden] (Steve

Pope) said:

:) said:

Mahogany Chicken Wings

15 Chicken wings - cut at joints - discard tip
½ cup Soy sauce
½ cup Honey
¼ cup Molasses
2 tablespoon Chili sauce
1 teaspoon Ground ginger
2 Minced garlic cloves

Place wings in shallow glass or plastic bowl. Combine rest and pour
over wings - cover and refrigerate an hour - turning occasionally.

Heat oven 375°F.
Cover broiler pan with foil. Place chicken on broiler pan - brush with
marinade. Bake 30 minutes, turn, brush with marinade. Bake 20 minutes
longer brushing with marinade occasionally. Bake until deep brown and
chicken is cooked through. Discard any remaining marinade.

Seems to me if you "brush with marinade" too late in the baking
process this is not going to be a safe technique. I'm not
sure what the breakpoint is though (perhaps 15 minutes before
coming out of the oven?)

Everyone I knew who made it, didn't bother to brush... they just
turned the chicken pieces. It's better than brushing it on. The
marinade is on the bottom getting thicker as it cooks down, you're
turning the chicken pieces to recoat every now and then.

--
See return address to reply by email
remove the smiley face first

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

If you have an Asian market, or a supermarket with a good
international section, find dark soy sauce, hoisin sauce, and chil
bean paste, then make this. Based on a Ken Hom recipe.

Spicy Chicken Wings

1.5 lbs chicken wings (drumettes or divided into two sections)
2 TB peanut oil
1 TB chopped fresh ginger
1 TB chopped garlic
2 TB dark soy sauce
1 TB rice wine or dry sherry
3 TB hoisin sauce
1 tsp sugar
1 TB chili bean paste
3/4 cup water

Heat a wok or heavy skillet, then add oil, ginger and garlic. When it
has flavored the oil but not begun to burn (about 10 seconds) add all
the liquid sauce ingredients, simmer for a minute. Then add the
wings, reduce heat, cover and simmer until wings are done, 15 to 20
minutes. Serve hot with rice, or let cool and serve at room temp.
Optional: at the very end, stir in several drops of sesame oil.

Note: chili bean paste is made from soybeans, chilies and other
seasonings. Quite hot and spicy, it comes from Sichuan and Hunan
provinces. It is not the same as chili sauce, which is thinner and
lacks beans, or garlic chili sauce. -aem

Myrl Jeffcoat said:

I was at a meat packing company and saw 3 pound bags of frozen chicken
drumettes available. They looked really nice and meaty, so I picked
up a bag to try out. If these drumettes were your's - what sauce
recipe would you use? How would you prepare them?

If you have an Asian market, or a supermarket with a good
international section, find dark soy sauce, hoisin sauce, and chil
bean paste, then make this. Based on a Ken Hom recipe.

Spicy Chicken Wings

1.5 lbs chicken wings (drumettes or divided into two sections)
2 TB peanut oil
1 TB chopped fresh ginger
1 TB chopped garlic
2 TB dark soy sauce
1 TB rice wine or dry sherry
3 TB hoisin sauce
1 tsp sugar
1 TB chili bean paste
3/4 cup water

Heat a wok or heavy skillet, then add oil, ginger and garlic. When it
has flavored the oil but not begun to burn (about 10 seconds) add all
the liquid sauce ingredients, simmer for a minute. Then add the
wings, reduce heat, cover and simmer until wings are done, 15 to 20
minutes. Serve hot with rice, or let cool and serve at room temp.
Optional: at the very end, stir in several drops of sesame oil.

Note: chili bean paste is made from soybeans, chilies and other
seasonings. Quite hot and spicy, it comes from Sichuan and Hunan
provinces. It is not the same as chili sauce, which is thinner and
lacks beans, or garlic chili sauce. -aem