Sticky Sesame Drumettes
Pair these drumettes with sesame noodles with julienned vegetables and dinner is served. Or, make a batch of these addictive little nibbles for a party, then sit back and watch them disappear. Reducing the sauce before you brush the drumettes allows it to thicken enough to adhere to the chicken, creating the perfect sweet and sticky coating.
- 1/2 cup (5 1/2 fl. oz./170 ml) maple syrup
- 1/4 cup (2 fl. oz./60 ml) low-sodium soy sauce
- 1 1/2 Tbs. peeled and grated fresh ginger
- 3 garlic cloves, minced
- 1/8 tsp. freshly ground pepper
- 2 lb. (1 kg) chicken drumettes
- 1 to 2 tsp. toasted sesame seeds
In a large bowl, whisk together the maple syrup, soy sauce, ginger, garlic and pepper. Add the chicken drumettes to the bowl and toss to coat well. Cover and let marinate in the refrigerator for at least 1 hour and up to overnight, tossing the drumettes a few times in the marinade.
Preheat an oven to 375°F (190°C). Coat a baking sheet lightly with cooking spray, line with aluminum foil and coat again.
Remove the drumettes from the marinade, reserving the marinade, and arrange them on the prepared pan. Bake for 15 minutes.
Meanwhile, pour the reserved marinade into a small, heavy saucepan and place over high heat. Bring to a boil and cook until the liquid is reduced to a syrupy sauce, about 8 minutes.
Remove the drumettes from the oven and brush the tops with the reduced marinade. Flip the drumettes over, brush the second sides with the marinade and sprinkle with the sesame seeds. Return to the oven and bake until the chicken is opaque throughout (no pink should show when you cut in next to a bone, and the chicken juices should run clear), about 10 minutes longer. Let cool slightly, then serve immediately. Serves 4.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)