Baked Chicken Drumettes and Wings
When you hear chicken 🐓 drumettes and wings, what’s the first thing you think of? The corner pub, game night, a get together with friends, and so on, right? They are great finger foods and can be enjoyed either as an appetizer or as a main course… it all depends on the quantity of drumettes and wings you’re having.
I was never really a big fan of chicken drumettes and wings until I started baking them at home. Whoa 😍! What a big difference! Here are the reasons why I like my Baked Chicken Drumettes and Wings so much…
First, there’s barely any guilt associated with this dish because I’m not frying them… I’m baking them. Second, there’s no huge mess using the fryer or the question of what to do with the used oil. Third, I can make my favorite sauces while the wings are cooking in the oven – mine are Teriyaki, Smoky Buffalo, Orange Sriracha Wing Sauce, and Triple Chili. Fourth, I don’t have to go out and can have better and healthier 💚 at home.
Drumettes vs. Wings? This is a personal preference and as you already know, there is more meat on drumettes compared with the flat part of the wing. Since the flats are smaller, you have to be careful so you don’t overcook them.
Perfect for weekend get-togethers or that big game on TV 📺, your guests will be asking for more so make sure you have plenty of these Baked Chicken Drumettes and Wings on hand. Serve them with your favorite dipping sauce such as Ranch Dressing or Blue Cheese along with celery, carrots, red peppers, broccoli, and so on. Give them a try and I’m convinced you’ll be hooked in no time… just like me!
Bon Appétit!🍽
Here’s a list of homemade wing sauces for you to try… 👩🍳👨🍳
– Mango Chipotle Wing Sauce
– Ethiopian Red Pepper Sauce
– Bacon Jam Wings
– Spicy Strawberry Orange Sauce
and more to come… stay tuned!😉
and for more incredible chicken recipes 🐓, click on this link… Recipe Category • Poultry
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Baked Chicken Drumettes and Wings
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Ingredients
- 2 lbs. chicken drumettes or wings (about 20 pieces)
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3-4 tbsp. grapeseed oil, or as needed tips & tricks
- 3/4 cup unbleached all-purpose flour, or as needed
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
Directions
- Preheat oven to 400ºF.
- Coat a foil lined baking sheet with cooking spray; set aside
- Place chicken pieces in a large bowl; season with freshly ground black pepper. Pour in grapeseed oil and toss the chicken until evenly coated.
- In a large re-sealable plastic bag, add flour, smoked paprika and garlic powder; shake well to combine. Add chicken to the bag and shake until well coated. Shake off any extra flour and place drumettes/wings on the prepared baking sheet.
- Coat floured chicken generously with cooking spray.
- Transfer to the preheated oven and cook for 30 minutes.
- Remove from the heat, flip them over and return to the oven; cook for an additional 30 minutes.
- Remove from the oven and turn off heat.
- Transfer them to a large bowl and pour on half of your favorite sauce; flip well to coat.
- Return the drumettes or wings back to the oven (heat off) and let them sit for 10 minutes.
- Remove them from the oven and pour on the remaining sauce, tossing them to coat evenly. Serve immediately with carrot, celery and pepper strips with Ranch or Blue Cheese dressing.
Notes
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