Chicken Drumettes

The drumette—the meaty part of a wing—makes great finger food, especially when the chicken is scraped to one end, leaving a neat handle. You may need to buy whole wings; if so, cut them at the joint to get drumettes. Save the remaining wing portions for stock.

Slideshow: Cocktail Party Recipes

  • Servings: 8

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 16 chicken drumettes
  • Romesco Sauce

How to make this recipe

  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.

  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.

Contributed By Published November 1998

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