Best 12 Japanese Chicken Drumettes Recipes

TERIYAKI DRUMETTES

Steps:

• Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
• Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

JAPANESE CHICKEN DRUMETTES

Steps:

• Rinse off chicken.
• Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15 minutes.
• Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
• Then let it stand for about ten minutes and then refrigerate.
• Can serve warm or cold(I have had them both ways and either way is good).
• Sprinkle with sesame seeds once arranged on platter and garnish with parsley.

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

DEEP-FRIED HOT WINGS AND DRUMETTES

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

ASIAN CHICKEN DRUMMIES

Steps:

• Heat oven to 450°. Pat excess moisture from thawed drummettes, using paper towels; place drummettes in large bowl. Drizzle 2 tablespoons of the melted butter over drummettes. Sprinkle with flour; toss to mix. (Mixture will be crumbly.)
• Arrange drummettes in single layer in ungreased rectangular pan, 15 1/2x10 1/2x1 inch. Bake 40 to 45 minutes or until crisp and brown.
• Transfer browned drummettes to 4- to 6-quart slow cooker, using slotted spoon. Mix remaining 1 tablespoon butter, the hoisin sauce and chili-garlic sauce. Pour over drummettes; toss lightly to coat.
• Cover and cook on low heat setting 1 to 2 hours or until juice of drummettes is no longer pink when centers of thickest pieces are cut. Drummettes will hold on low heat setting up to 2 hours.

ASIAN HONEY BBQ CHICKEN DRUMETTES

Steps:

• Heat greased grill to medium heat.
• Mix all ingredients except chicken until blended.
• Grill chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

ASIAN STICKY CHICKEN DRUMETTES

Steps:

• In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
• Add the chicken and mix well to coat.
• Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
• Preheat oven to 400°F.
• Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
• Transfer to a serving platter and garnish with sesame seeds and green onion slices.
• As a main dish, this will serve 2 people.

JAPANESE CHICKEN DRUMETTES

Steps:

• 1. Rinse off chicken and set aside to drain on paper towels.
• 2. Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15-20 minutes.
• 3. Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
• 4. Then let it stand for about ten minutes and then refrigerate, or you can serve them warm. (I only had them cold until my sister made the recipe and served them warm, good either way)
• 5. Sprinkle with sesame seeds once arranged on platter and garnish with parsley.

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

EASY AND GOOD TERIYAKI CHICKEN DRUMETTES

Steps:

• Set oven to 425 degrees.
• Prepare a large foil-lined baking sheet that has been lightly greased with cooking spray.
• In a large bowl combine soy sauce and sherry; add in the drumettes and toss in the sauce mixture to coat.
• Arrange the drumettes side by side (you can season the drumettes with pepper if desired).
• Bake for about 20 minutes.
• In a bowl mix the teriyaki glaze and garlic, then brush tops of drumettes with half of the glaze.
• Turn over drumettes and brush with remaining glaze mixture.
• Return to oven and bake for 15 minutes or until drumettes are no longer pink inside.
• Sprinkle with sesame seeds and serve.
• Delicious!

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.