Curried Chicken Drumettes

By The Canadian Living Test Kitchen

Tested till perfect

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Curried Chicken Drumettes

This recipe makes 24 pieces servings

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Nutritional Info
Per piece: about -
cal 7676 cal
pro 6 g6g pro
total fat 6 g6g total fat
sat. fat 2 g2g sat. fat
carb 1 g1g carb
fibre 00 fibre
chol 21 mg21mg chol
sodium 89 mg89mg sodium
potassium 57 mg57mg potassium
% RDI: -
calcium 11 calcium
iron 44 iron
vit A 22 vit A
folate 11 folate

We scraped the meat from the drumette, or upper bone, to create a natural, tidy handle. You can also use wings (halved and wing tips removed) instead.

Ingredients

  • 3 lb chicken wing drumettes , (about 24 pieces)3 lb chicken wing drumettes, (about 24 pieces)
  • 3 tbsp curry powder 3 tbsp curry powder
  • 2 tsp ground ginger 2 tsp ground ginger
  • 1-1/2 tsp ground coriander 1-1/2 tsp ground coriander
  • 1-1/2 tsp ground cumin 1-1/2 tsp ground cumin
  • 1 tsp garlic powder 1 tsp garlic powder
  • 3/4 tsp salt 3/4 tsp salt
  • 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
  • 1/4 cup butter , melted1/4 cup butter, melted
  • 2 tsp lemon juice 2 tsp lemon juice

Preparation

With small sharp knife, cut around thin tip of each drumette to loosen flesh. Using back of knife, push flesh to bottom of drumette, scraping bone clean and removing any flesh left on exposed bone with paper towel.

In small bowl, combine curry powder, ginger, coriander, cumin, garlic powder, 1/4 tsp (1 mL) of the salt and cayenne. In separate bowl, combine butter, lemon juice and remaining salt.

Dip meaty end of drumettes into butter mixture. Dip into spice mixture to coat, shaking off any excess. Stand, bone end up, on greased foil-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Roast drumettes in 400°F (200°C) oven until juices run clear when chicken is pierced, about 45 minutes.

Additional information : Tip: If chicken is quite cold, butter may solidify when dipping, so microwave butter mixture if necessary. Or use vegetable oil.

Source : Canadian Living Holiday Cookbook: Fall 2009

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