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Spiced Orange Chicken Drummies

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  • 50 min prep time
  • 50 min total time
  • 9 ingredients
  • 24 servings
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Enjoy these grilled chicken drummies coated with spicy sauce – tasty appetizers ready in 50 minutes.

Ingredients

SAUCE

1
tablespoon grated orange peel
3
teaspoons dry mustard
1
teaspoon ginger
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons red wine vinegar
1
medium onion, quartered
3/4
cup orange marmalade

CHICKEN

24
chicken wings

Steps

  • 1 <b>GRILL DIRECTIONS:</b> Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Process until smooth.
  • 2 To prepare 1 drummie, using scissors or sharp knife, cut through skin and cartilage connecting the 2 larger sections of 1 chicken wing. If desired, reserve the 2-part wing-tip section for stock or soup.
  • 3 Using small knife, cut tendons to loosen and scrape cartilage loose from cut end of drummie. Holding drummie in 1 hand, push meat and skin to top of bone. Shape into a compact ball. Repeat with remaining chicken wings.
  • 4 When ready to grill, oil grill rack. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 30 minutes or until chicken is fork-tender and juices run clear, turning once and brushing chicken frequently with sauce. Bring any remaining sauce to a boil; serve with chicken.
  • 1 GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Process until smooth.
  • 2 To prepare 1 drummie, using scissors or sharp knife, cut through skin and cartilage connecting the 2 larger sections of 1 chicken wing. If desired, reserve the 2-part wing-tip section for stock or soup.
  • 3 Using small knife, cut tendons to loosen and scrape cartilage loose from cut end of drummie. Holding drummie in 1 hand, push meat and skin to top of bone. Shape into a compact ball. Repeat with remaining chicken wings.
  • 4 When ready to grill, oil grill rack. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 30 minutes or until chicken is fork-tender and juices run clear, turning once and brushing chicken frequently with sauce. Bring any remaining sauce to a boil; serve with chicken.

Expert Tips

Apricot or peach preserves can substitute for the orange marmalade, if you prefer. The sauce also makes a fine glaze for a roasted whole chicken or turkey breast.

To broil chicken, place on greased broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing frequently with sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
80mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
9g
9%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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