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Roasted Chicken Drummettes

Roasted Chicken Drummettes

This recipe crafts succulent roasted chicken drummettes smothered in a multi-layered, sticky glaze. A unique blend of sweet (honey, maple, cola), savory (soy, bacon), and tangy (vinegar, citrus, tequila, bourbon) ingredients creates an incredibly flavorful coating. Perfect as an appetizer or main course, these drummettes offer a delightful balance of complex flavors and textures.
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Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 5428.8 kcal

Equipment

  • 1 Roasting Pan or Baking Sheet
  • 1 Large Mixing Bowl
  • 1 Saucepan (medium)
  • 1 Whisk
  • 1 Tongs

Ingredients
  

Main

  • 3 lb bag thawed chicken wing drummettes
  • 6 Tbsp butter
  • 1/4 c honey
  • 2 Tbsp soy sauce
  • 1 Tbsp bacon drippings
  • 1/4 c maple syrup
  • 2 Tbsp cider vinegar
  • 2 Tbsp bourbon
  • 1/2 c bacon bits
  • 3/4 c orange juice
  • 1/4 c teryaki sauce
  • 12 oz cola
  • 1 c ketchup
  • 1/2 c cider vinegar
  • 2 Tbsp adobo sauce optional
  • 1/4 c tequila
  • 1/4 c lime juice
  • 2 Tbsp olive oil
  • 1/4 c granulated sugar or 2 tablespoons agave syrup
  • · salt and pepper to taste
  • garnish: sesame seeds to taste- add these as a garnish- do not cook these in pan

Instructions
 

  • Preheat your oven to 400°F (200°C). Thoroughly pat chicken drummettes dry with paper towels to ensure crispy skin.
  • In a medium saucepan, combine butter, honey, soy sauce, bacon drippings, maple syrup, 2 Tbsp cider vinegar, bourbon, orange juice, teriyaki sauce, cola, ketchup, 1/2 c cider vinegar, adobo sauce (if using), tequila, lime juice, olive oil, and granulated sugar or agave syrup.
  • Bring the sauce mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened to a glaze-like consistency. Season with salt and pepper to taste.
  • In a large mixing bowl, toss the dried chicken drummettes with about half of the prepared sauce, ensuring each piece is evenly coated.
  • Arrange the coated drummettes in a single layer on a large roasting pan or baking sheet, leaving some space between each piece for even cooking. Sprinkle with bacon bits.
  • Roast the drummettes in the preheated oven for 20 minutes.
  • Remove the pan from the oven. Using tongs, turn the drummettes and generously baste them with more of the remaining sauce. Return to the oven and continue roasting for another 15-20 minutes, or until internal temperature reaches 165°F (74°C) and the glaze is beautifully caramelized.
  • For extra crispiness and glaze setting, if desired, you can briefly increase the oven temperature to 425°F (220°C) for the last 5 minutes, watching closely to prevent burning.
  • Remove the drummettes from the oven and let them rest for 5 minutes before serving.
  • Garnish generously with sesame seeds just before serving.

Notes

This recipe features a highly complex glaze, so balancing the sweet, savory, and acidic notes is crucial. Taste and adjust the sauce while simmering; you might need a touch more acidity (lime juice or cider vinegar) to cut through the richness. Ensure chicken drummettes are thoroughly patted dry before coating to promote crispier skin. The high sugar content in the glaze means it will caramelize quickly, so monitor closely during the final roasting stages to prevent burning. Basting frequently ensures a thick, even coating. For an even deeper flavor, marinate the drummettes in half of the sauce for at least 30 minutes, or even overnight, before roasting. Garnish with sesame seeds just before serving for visual appeal and a nutty crunch, as they can burn during cooking.