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Issue 468: honey-hot drumettes

Michal Frischman

Drumroll, please… for drumettes! The perfect party finger food

Wednesday, August 23, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller Photography by Hudi Greenberger

The biggest problem with wings is how difficult they are to eat (not to mention clean!), and the biggest problem with drumsticks is that they’re too big to be a good party finger food, right? The answer: drumettes. Not only adorable, but the perfect size for a party plate. I highly recommend making more than you think you’ll need. They go fast and they’re super easy to make!

INGREDIENTS

Serves 6–8 (when served as one of many finger foods)

  • 3 lbs (1⅓ kg) drumettes (around 30 pieces)
Sauce
  • ½ cup hot sauce (i like sriracha)
  • ½ cup honey
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 4 cloves garlic, crushed
  • 2 oz (55 g) garlic powder


PREPARATION

Preheat oven to 375°f (190°c). 

Combine all the sauce ingredients well. Lay the drumettes skin side up in a single layer on a baking sheet or two 9x13-inch baking pans. 

Pour the sauce over the drumettes so they’re covered in sauce, but not swimming in it.

 Bake uncovered for 1 hour and 15 minutes until browned.

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