Barbecue Chicken Wing Drumettes
I’m always up for ideas on making
entertaining as relaxed and hospitable as possible. This often means making the
kind of food that tastes better the day after it’s prepared. Chili, soups and all
sorts of one-pot-wonders fit this category, as does fried chicken, potato salad
and these spicy barbecue chicken wing drumettes.
More often than not barbecue food comes
out dried and overcooked unless you’re a grill master like Diane Mansfield AKA Miss Fix It.
One way to avoid this is to roast
your meat in the oven with a ton of sauce. Then you can either reheat it in
oven or grill, or serve at room temperature.
These tasty drumettes are perfect
for a buffet, party, picnic, potluck lunch, or as a starter. The trick to
keeping the chicken super tender and moist is the sauce. Use a lot so it
doesn’t burn, scorch or disappear. You can do the same treatment with any cut
of chicken or ribs.
What You Need
Heavy Duty Foil
A whole lot of Barbecue Sauce (Homemade or your favorite commercial sauce)
– 1.02kg/36 ounces
Chicken Wing Drumettes – 1.5kg/3-1/2
lbs
What You Do
Heat the top part of your oven
(grill) to 200C/375F
Line large roasting pan with
heavy-duty foil (this well make clean up quick later)
In very large bowl combine the chicken
with all that barbecue sauce. Mix well. Spread out evenly on foil lined baking
sheet.
Roast under hot grill, about eight
inches (20 centimeters) from heat source, for 20 - 25 minutes, until nicely
browned (yes, it browns through the sauce) Turn chicken and continue roasting
another 20 – 25 minutes until well toasted and slightly crisp but not burnt.
If you’re serving the next day,
simply allow the chicken to cool, shifting drumettes a bit, while still hot to
make sure they don’t stick to the foil. Keeping them in the same foil, wrap
snugly, store in large bowl in fridge until ready to eat. Enjoy within 24 hours
after cooking.
Ideas and Suggestions
Serve with stacks of napkins and
hand wipes. These are messy. Potato salad and a crisp, cold salad of iceberg
lettuce, cucumbers and spring onions with creamy buttermilk dressing make the
perfect accompaniment. Also delicious paired with macaroni and cheese. Children
especially love this combination.
Best Beverages are iced tea,
lemonade, ginger ale or beer, lager, and cider.
For dessert offer guests (or
yourself) a selection of quality ice cream adorned with fan wafer.
