Sweet And Spicy Chicken Drumettes
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Pineapple Juice1 cup
Marsala Wine (sweet)2 tbsps
Sesame Oil2 cloves
Garlic (minced)2 tbsps
Chili Powder1.5 tsps
Crushed Red Pepper Flakes1360 g
Chicken DrumettesDirections:
1
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved
2
Put the chicken drumettes in a 1-gallon size, resealable plastic bag
3
Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag
4
Marinate the chicken for 3 hours in the refrigerator
5
Put an oven rack in the center of the oven
6
Preheat the oven to 450 degrees F
7
Line a baking sheet with foil and spray it liberally with vegetable cooking spray
8
Remove the chicken from the marinade and arrange in a single layer on the prepared pan
9
Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes
10
Meanwhile, put the marinade into a small saucepan
11
Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria)
12
Reduce the heat to a low boil and cook until thick, about 5 minutes
13
Cool for 10 minutes
14
Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side
15
Arrange the chicken on a platter, sprinkle with chopped cilantro and serve