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.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
MethodWith 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.
Nutritional facts Per piece: about
- Sodium 89 mg
- Protein 6 g
- Calories 76.0
- Total fat 6 g
- Potassium 57 mg
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0