Royal Temptations - Free Recipe

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STICKY CHICKEN WINGS

Let me point out first of all that these are made from the mini drumsticks known as 'drumettes', whereas ordinary wings or wings with the mini drumsticks are known as wingettes.

Drumettes are not so easily available. I had bought a 4 lb bag in Wal-Mart during the summer but recently they wouldn't answer the phone to confirm if they still carried them. I couldn't find them in either Shaws or Market Basket. Shop 'N Save at exit 6 in Nashua carry both drumettes and wingettes in 2½ lb frozen bags and the meat manager says they can get them in 2 days if they run out. So all Shop 'N Saves should carry them. A 2½ lb bag of drumettes contains 15 drumettes on average so they are a reasonable size and cost $4 a bag. (January 2003)

Update November 2004
The bags of chicken drumettes in Shop N Save are now $5.99 for a 40 oz bag. They are also smaller drumettes, so you get 28-30 to a 40 oz bag instead of about 15 drumettes.

Please thoroughly thaw the chicken, not just for safety reasons, but so that the sauce sticks properly to the chicken and isn't diluted by the juices as they thaw.

Line a 15 x 10 jelly roll pan or equivalent with foil - this really makes the clean up easier. Don't substitute for dark brown sugar, you really need it for the flavor.

Ingredients

  • 1 x 4 lb bag of chicken drumettes thawed, rinsed and patted dry with paper towels.
  • 1 c tomato ketchup - I've always used Heinz
  • 1 c dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons spicy brown mustard or Dijon mustard or even honey mustard
  • Dash or more of Tabasco or other hot sauce. Or as much as you like.

Method

1. Mix all the ingredients except for the chicken in a bowl.

2. Add the chicken and mix thoroughly. Put your hands inside baggies for cleanliness.

3. Preheat oven to 350°. Spread chicken drumettes in a single layer together with sauce on a foil lined pan.

4. Place in preheated oven and cook for about 1½ hours, turning every half an hour and basting with juices. The chicken is ready when it is tender, starting to look darker brown on the edges and the skin has absorbed the sauce and looks sticky.

I still cook the smaller drumettes for about the same length of time, but you really must decide whether they are cooked through and tender.

5. Don't cook the drumettes in a slow cooker/crock pot. You can reheat them for a party in a slow cooker.

Serve with plenty of napkins or even wet wipes. Leftovers make great sandwiches with lettuce and tomato. I normally plan on at least 3 drumettes per person. Most men end up taking 6-8 of the smaller drumettes as they virtually inhale them and come back for more.

PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers catering from 6-60 people, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.