Roxy15
All-Conference
Spicy Chicken Drummettes:
1-1/2 lbs. Chicken Drummettes
1 Egg, Lightly Beaten
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1/4 Cup Packed Brown Sugar
1/4 Cup Honey
2 T. White Vinegar
2 T. Worcestershire Sauce
1 Tsp. Frank’s Hot Sauce
1/4 Tsp. Salt
1/4 Tsp. Pepper
Preheat oven to 350 degrees.
Wash chicken in cold water in colandar.
Dip chicken in egg; coat with flour.
Heat Vegetable Oil in a large skillet over medium-high heat. Add chicken wings. Fry until browned and crisp on all sides, drain. Arrange in a medium baking dish.
Combine brown sugar, honey and vinegar in a small bowl; mix well. Stir in Worcestershire Sauce, Frank’s Hot Pepper Sauce, Salt and Pepper. Pour over chicken.
Bake chicken, basting occasionally with sauce and turning, until cooked through, about 40 minutes. Transfer to a serving platter; drizzle with sauce.
1-1/2 lbs. Chicken Drummettes
1 Egg, Lightly Beaten
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1/4 Cup Packed Brown Sugar
1/4 Cup Honey
2 T. White Vinegar
2 T. Worcestershire Sauce
1 Tsp. Frank’s Hot Sauce
1/4 Tsp. Salt
1/4 Tsp. Pepper
Preheat oven to 350 degrees.
Wash chicken in cold water in colandar.
Dip chicken in egg; coat with flour.
Heat Vegetable Oil in a large skillet over medium-high heat. Add chicken wings. Fry until browned and crisp on all sides, drain. Arrange in a medium baking dish.
Combine brown sugar, honey and vinegar in a small bowl; mix well. Stir in Worcestershire Sauce, Frank’s Hot Pepper Sauce, Salt and Pepper. Pour over chicken.
Bake chicken, basting occasionally with sauce and turning, until cooked through, about 40 minutes. Transfer to a serving platter; drizzle with sauce.