Skip to main content
Epicurious

Spicy Chicken Drummettes

Chicken-wing drumsticks are a favorite appetizer and are so quick and easy to prepare and cook in the convection oven. For a bit more fire, add crushed red pepper flakes to the marinade.

Recipe information

  • Yield

    makes 12¿13 appetizer servings

Ingredients

For the Marinade

1/2 cup soy sauce
1/3 cup honey
1 tablespoon cornstarch
2 teaspoons freshly squeezed lemon juice
1 teaspoon curry powder
1/2 teaspoon red pepper flakes, optional
1 teaspoon ground ginger
2 pounds chicken drummettes (about 26 pieces)
1/3 cup sesame seeds

Preparation

  1. Step 1

    To make the marinade, in a small saucepan, combine the soy sauce, honey, cornstarch, lemon juice, curry powder, red pepper flakes, if using, and ginger; stir to dissolve the cornstarch. Cook the mixture over medium heat until it boils and thickens, about 2 minutes. Cool the mixture.

    Step 2

    Place the chicken in a heavy zip-top plastic bag; pour the cooled marinade over it. Refrigerate for at least 1 hour or as long as overnight.

    Step 3

    Arrange the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 425°F. Line the bottom of a two-piece broiler pan or a shallow sheet pan with foil. Coat the foil with nonstick spray. Place the chicken in the pan. Sprinkle it with sesame seeds and bake in the center of the oven for 20 to 25 minutes, until browned.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsChickenPoultryStarterSnackDinnerDairy FreeEasyRoastHanukkahCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.