These Marinated Chicken Drumettes are a savory twist on classic wings, infused with a rich, sweet, and tangy glaze. The marinade combines soy sauce, dry sherry, hoisin, plum jelly, and cider vinegar for a complex flavor profile that penetrates the meat. After an overnight soak, the drumettes are baked until tender and coated in a sticky, glossy sauce. They offer a perfect balance of salty, sweet, and umami notes, making them an irresistible finger food. Ideal for parties, Super Bowl snacks, or a quick weeknight dinner served with rice. The natural sweetness from the honey and plum jelly caramelizes beautifully in the oven, creating a delicious crust while keeping the chicken juicy inside.
Marinated Chicken Drumettes
Description
These Marinated Chicken Drumettes are a savory twist on classic wings, infused with a rich, sweet, and tangy glaze. The marinade combines soy sauce, dry sherry, hoisin, plum jelly, and cider vinegar for a complex flavor profile that penetrates the meat. After an overnight soak, the drumettes are baked until tender and coated in a sticky, glossy sauce. They offer a perfect balance of salty, sweet, and umami notes, making them an irresistible finger food. Ideal for parties, Super Bowl snacks, or a quick weeknight dinner served with rice. The natural sweetness from the honey and plum jelly caramelizes beautifully in the oven, creating a delicious crust while keeping the chicken juicy inside.Ingredients
Directions
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Combine soy sauce, dry sherry, hoisin sauce, plum jelly, minced green onions, minced garlic, cider vinegar, and honey in a large saucepan.
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Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to meld the flavors.
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Remove from heat and let the marinade cool completely to room temperature.
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Place chicken drumettes in a large resealable plastic bag or a non-reactive glass dish.
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Pour the cooled marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish.
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Refrigerate for at least 8 hours or overnight, turning the bag occasionally to ensure even marination.
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Preheat oven to 375&# 194;°F (190ðC).
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Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting if desired.
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Place chicken drumettes on greased baking sheets or cookie sheets in a single layer.
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Bake uncovered for 1 to 1.5 hours, basting frequently with the reserved marinade.
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Rotate the pans halfway through cooking time to ensure even browning and cooking.
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Continue baking until the chicken is cooked through and the glaze is sticky and caramelized.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2712.7kcal
- % Daily Value *
- Total Fat 136.2g210%
- Saturated Fat 37.5g188%
- Cholesterol 1010.1mg337%
- Sodium 930.7mg39%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 306.4g613%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh chicken drumettes. Pat them dry before marinating to help the flavors adhere better.
If you don't have dry sherry, you can substitute with dry white wine or chicken broth, though the flavor profile will change slightly.
Hoisin sauce can vary in sweetness and thickness by brand. Taste the marinade before adding to the chicken and adjust honey or vinegar as needed.
To reheat leftovers, warm in a 350ðF oven for 10-15 minutes to restore crispiness. Microwave reheating may make the skin soggy.
Serve with extra reserved sauce for dipping if desired. Garnish with sliced green onions and sesame seeds for presentation.
