Spicy Oriental Barbecued Chicken Drummettes

Enjoy these spicy slow-cooked chicken drummettes - perfect for an Oriental dinner!

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Servings 14

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ingredients 6
Prep Time 10 min
Total Time 1 hr 50 min

Ingredients

Drumettes

1: (3-lb.) pkg. frozen chicken drummettes, thawed

2: tablespoons butter or margarine, melted

1/4: cup all-purpose flour

Sauce

1/3: cup hoisin sauce

2: tablespoons oriental chili garlic sauce

1: tablespoon butter or margarine, melted

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Directions

1 Heat oven to 450°F. With paper towels, pat excess moisture from thawed drummettes. In large bowl, place drummettes. Drizzle with 2 tablespoons melted butter. Sprinkle with flour; toss to mix. (Mixture will be crumbly.) Transfer mixture to ungreased 15x10x1-inch baking pan, arranging drummettes in single layer.
2 Bake for 40 to 45 minutes or until crisp and brown.
3 With slotted spoon, transfer browned drummettes to 4 to 6-quart slow cooker. In small bowl, combine all sauce ingredients; mix well. Pour sauce over drummettes; toss lightly to coat with sauce.
4 Cover; cook on low setting for 1 to 2 hours.

EXPERT TIPS

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Expert Tips

Oriental chili garlic sauce, which is much hotter and thicker than traditional chili sauce, can be found in the Asian food section of the grocery store. For a milder flavor, use only one tablespoon of the sauce. Look for hoisin sauce in the Asian section of the store, too.

Drumettes are made by separating chicken wings at the joints and discarding the tips. The drummette is the meatier half of the chicken wing. The center section is also often used for appetizers.

Three pounds of fresh wings (broken in half at joints and tips discarded) can be used in place of the drummettes.

Although the crumbly flour-margarine coating doesn't seem to cling to the chicken immediately, it will during baking to provide a crisp exterior.