Asian Style Chicken Drumettes
Description
Perfect if you’re looking for:
- Something quick, delicious and versatile
- Moreish munchies
- Simple, flavour packed share plates
- The talking point at entrée
Simple, flavour packed share plates
My advice is to make extra… everyone will want more. Plus, they keep in the fridge for a couple of days – HELLO yummy luncheon leftovers…. if there’s any left.
Ingredients
| 15 plain chicken cutlets (also known as lollipops or drumettes) |
| 4 tbsp. hoisin sauce |
| 1 tbsp. pure maple (unrefined) |
| 1 garlic clove, minced |
| 1 tbsp. fresh minced ginger |
| 2 tbsp. gluten free soy sauce |
| 1 tbsp. water |
| 1 tsp. gluten free worcestershire sauce |
| ½ tsp. dry chilli flakes – OPTIONAL ADJUSTMENT: paprika |
| Salt and pepper to season |
Directions
- 1
- Preheat oven to 180 degrees (fan forced) – 375 F or gas mark 6.
- 2
- Mix all ingredients bar the chicken in one bowl.
- 3
- Holding the bone end of the chicken, dip and completely cover the chicken in marinade. Let chicken marinate for 30 minutes in the fridge (or longer, should time permit).
- 4
- Line an oven tray and spray lightly with extra virgin olive oil. Place the marinated chicken on to the tray.
- 5
- **Note, if the chicken has not had time to soak in marinade – pour approximately 2-3 tbsp. marinade into the tray.
- 6
- Bake for 30-35 minutes.
- 7
- Serve topped with fresh chopped chives (and serviettes)!
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