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Serves : 8

How to Make It

Step 1    

In a large shallow bowl, combine the olive oil, rosemary, salt and pepper. Using a small sharp knife, cut around the bone at the small end of each drumette to release the meat. Scrape the chicken down the bone to form a fat nugget of meat at the other end. Add the chicken to the marinade and stir to coat. Cover and refrigerate for 4 hours or overnight.

Step 2    

Light a grill or preheat the broiler. Grill or broil the drumettes, turning often, for about 15 minutes, or until well browned and cooked through. Serve hot with the Romesco Sauce.

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