Fourth of July Glazed Chicken Drumettes Recipe: Perfect BBQ Treat!

Undoubtedly, everyone needs a recipe for a reliable, delicious appetizer. Maybe it’s game day, or maybe you will be having some guests, or maybe you’re just having one of those days. Regardless of the scenario, this chicken drumettes recipe makes perhaps one of the most tasty appetizers ever.

Crunchy chicken drumettes cooked to perfection, bathed in a sauce that explodes with a mouthwatering taste, along with hints of earthy and umami flavors. All done in half an hour, without the need for any fancy equipment or ingredients, with clear instructions. That’s the chicken drumettes recipe for you.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Fourth of July Glazed Chicken Drumettes Recipe: Perfect BBQ Treat!
• Comments

Ingredients

Base ingredients

• Chicken drumettes — 2 pounds
• Salt — 1 tsp.
• Black pepper — 1 tsp.
• All-purpose flour — ¼ cup
• Baking powder — 1 tbsp.
• Garlic powder — 1 tsp.

Sauce ingredients

• Soy sauce — 4 tbsp.
• Garlic — 4 cloves, minced
• Red pepper flakes — 1 tsp., crushed
• Cornstarch — 1 tsp.
• Water — ⅓ cup

Instructions

1. Set your oven to 400°F degrees and grease a baking sheet generously with food spray.

2. Combine the flour, baking powder, garlic powder, salt, and pepper in a mixing bowl.

3. Add the chicken drumettes and toss to coat. Shake off the excess flour.

4. Place the chicken drumettes on the baking sheet and transfer to the oven.

5. Bake for 30 minutes, and don’t forget to rotate the drumettes after the first 15 minutes.

6. In the meantime, combine the sauce ingredients in a large saucepan to prepare the sauce.

7. Bring the sauce mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

8. Remove the newly baked chicken drumettes from the oven and place them in a bowl.

9. Pour the sauce over the drumettes and toss to coat. Ready to serve.

Substitutions

• Soy sauce — Providing a salty and umami taste, soy sauce is the exact thing this chicken drumettes recipe needs. The lower the sodium, the better. With that being said, you can replace it with Worcestershire sauce for a satisfying result, albeit with a slight difference in taste. Fish sauce works well too, though not as good as the first two alternatives.

• Red pepper flakes — There are two kinds of people - those who prefer their dish spicy and those who do not. Regardless of your taste, you can't deny the value red pepper flakes bring to this chicken drumettes recipe. Without some spice, the chicken drumettes simply taste bland. Still, if red pepper flakes are not your thing, don’t hesitate to opt for ground cayenne pepper. Paprika and chili powder are also good options.

• Cornstarch — This one’s fairly straightforward. Cornstarch is needed to thicken the sauce, and it works fairly well. But if it’s not available, you can always use all-purpose flour instead. Potato starch would be another great choice.

Variations

• Spicy — Although red pepper flakes are enough for this chicken drumettes recipe, some might like their dish even hotter. If that’s the case with you, feel free to add a tablespoon of hot sauce, such as Tabasco, to the sauce mix.

• Sweeter — For those with a sweet tooth, it is recommended to choose between granulated sugar and honey as an extra ingredient for the sauce. While both will do well, the latter is the superior choice. Brown sugar is another alternative to be considered.

Equipment

• Measuring cups and spoons

• Mixing bowl

• Baking dish

• Food spray

• Oven

• Saucepan

Storage

• First, ensure that the chicken drumettes are cooled. Then, transfer the leftover chicken drumettes to an airtight container. Once stored in your fridge, they will last for up to four days.

• If you’d rather freeze the leftovers, transfer them to a freezer bag. Label the bags with the date. Once stored in your freezer, the leftovers will last for up to three months.

Pro Tips

• The baking powder — There are lots of different chicken drumettes recipes out there, and some, if not most, do not use baking powder to coat the chicken. While there is nothing wrong with that, keep in mind that using baking powder will result in crispier wings. Also, don’t substitute baking powder with baking soda. The latter simply won't work.

• The sauce — Letting the chicken drumettes rest for between 5-10 minutes before pouring the sauce will improve your dish. Otherwise, the breading simply won’t be as strong.