- Prep time
- 15 minutes PT15M
- Cook time
- 12-15 minutes PT15M
- 4 servings
With a sweet, spicy and tangy candy coating, these festive chicken drumettes make for a deliciously striking Halloween appetizer.
- 1 package chicken drumettes
- 1 small bottle sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon achiote (annato) paste, optional (for color)
- 1 tablespoon sriracha hot sauce
Preheat the oven to 375°F.
In a small saucepan, combine all ingredients except the chicken. Heat over medium-high heat, until the mixture comes to a boil. Reduce heat and allow to simmer until very thick and will coat the back of a spoon, about 8-10 minutes.
While this reduces, cut up the chicken. With a paring knife or small boning knife, cut the skin around the entire drumette on the non-meaty side, just under the joint. Pull the skin and meat down towards the meaty side exposing the bone. Cut away any tendons to free up the meat. Almost turn the meat inside out, so that all the meat is at the bottom of the bone. Chop off the joint with a heavy cleaver for a cleaner presentation and striking look.
Season with salt and pepper and place on a rack on top of a cookie sheet. Cook in oven for about 8-10 minutes, or until the chicken just starts to brown and is just about cooked through.
Glaze the chicken with the chili sauce mixture and place back in the oven to set the glaze. Re-glaze one more time. Cook until the internal temperature of the chicken is 165°F, up to 15 minutes. Remove from oven and glaze one final time.