Serves 4
375 min
Sesame Chicken Drumettes
Recipe GLPR621db452488ccd
Tender chicken wing drumettes marinated in a savory-sweet Asian glaze made with sherry, soy sauce, honey, ginger, and garlic, then baked until golden and coated with a glossy reduction. Finished with toasted sesame seeds for a nutty, aromatic touch. This elegant yet easy dish works wonderfully as an appetizer or light main course.
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Ingredients
1/4 cup plus 2 tablespoons sherry
3 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons minced fresh ginger
3 garlic cloves, minced
1 1/2 teaspoons toasted sesame oil
14 chicken wing drumettes
2 teaspoons toasted sesame seeds
Directions
In a heavy medium ovenproof skillet, whisk together sherry, soy sauce, honey, minced ginger, garlic, and sesame oil until well combined.
Add chicken drumettes to the skillet and turn them gently to coat evenly with the marinade.
Cover the skillet and refrigerate for at least 6 hours or overnight, turning the chicken pieces occasionally to ensure even marinating.
Preheat your oven to 350°F.
Bake the covered skillet for 20 minutes until the chicken begins to cook through.
Remove the skillet from the oven, carefully flip each drumette over using tongs, then return to the oven uncovered and continue baking for about 20 minutes longer, until the chicken reaches an internal temperature of 165°F and is cooked through.
Using tongs, transfer the cooked chicken drumettes to a serving platter.
Place the skillet over medium-high heat and bring the remaining liquid to a boil. Simmer for about 2 minutes, stirring occasionally, until the liquid reduces to a thin glaze that coats the back of a spoon.
Pour the warm glaze over the drumettes and sprinkle with toasted sesame seeds. Serve immediately.
