Chipotle Chicken Drummettes

Economical chicken drummettes make easy appetizers. Try these, baked in an intriguing, smoky sauce flavored with chipotle chiles.

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Servings 20

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( 3 ) Ratings

3 Ratings

5 Stars 40%

4 Stars

3 Stars

2 Stars 20%

1 Stars

Member Reviews ( 3 )

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ingredients 6
Prep Time 10 min
Total Time 1 hr 10 min

Ingredients

2: (16-oz.) pkg. chicken wing drummettes (about 20 drummettes)

3/4: cup chili sauce

3: tablespoons brown sugar

2: tablespoons chopped chipotle chiles in adobo sauce

1: teaspoon grated lime peel

2: garlic cloves, minced

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Directions

1 Heat oven to 375°F. Line 13x9-inch pan with foil. Arrange drummettes in single layer in foil-lined pan.
2 In small microwave-safe bowl, combine all remaining ingredients; mix well. Microwave on HIGH for 1 minute or until sugar is dissolved, stirring once halfway through cooking. Pour sauce over drummettes to cover.
3 Bake at 375°F. for 30 minutes. Turn drummettes over; bake an additional 20 to 30 minutes or until drummettes are glazed, fork-tender and no longer pink next to bone.

EXPERT TIPS

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Expert Tips

Chipotle chiles are dried, smoked jalapeño chiles. They are available dry in bulk, or canned in adobo sauce. Adobo sauce is a traditional Mexican paste made from ground chiles, herbs and vinegar. It's not overly hot, but it has a rich spicy flavor.

The sauce can be made one day ahead. Refrigerate it until you are ready to bake the drummettes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 65
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% ),
Cholesterol: 15mg; 15%;
Sodium: 150mg; 150%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Lean Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dodgerjoy

report Posted Jan. 24, 2012 10:28 AM

I made these for my husband & son for dinner on Sunday. I served it with Carrot & celery sticks & Bleu Cheese Dressing for dipping. They said it had just the right amount of kick to it. It was my 1st time making hot wings & they insist it won't be my last. It went great with the football games! Thanks for making me look good!

slo_cook

report Posted Dec. 4, 2010 9:55 AM

In my review I forgot to give a 5 star rating.

slo_cook

report Posted Dec. 4, 2010 9:44 AM

As soon as I saw this recipe I had to jump on it. Since my partner comes from Mazatlan, Mexico and I am a native Californian we eat a lot of Mexican and Latin foods in general. To the recipe I added 2 cloves of minced garlic, the zest and juice of a whole lime and prepared it with bone in, skin on chicken thighs. It was so delicious that it is on the "make it often list". Served with spicy hot Mexican rice and sauteed corn with serrano peppers and onion it was a yummy south of the border gourmet dinner.