Recipe for chicken drumettes with ginger and soy sauce – The Boston Globe

Serves 6

Drumettes are the fleshy part of the chicken wing, more expensive but more meat on the bones.

24 chicken drumettes
1 tablespoon peanut oil
1 tablespoon honey
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 piece (2 inches) fresh ginger, chopped
1 clove garlic, chopped
2 teaspoons crushed red pepper, or to taste
Salt, to taste
1 teaspoon sesame seeds

1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

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2. Dry the wings thoroughly with paper towels. In a bowl large enough to hold all the wings, stir together the oil, honey, brown sugar, soy sauce, ginger, garlic, red pepper, and salt. Add the drumettes and toss well. Arrange them on the parchment paper in one layer.

3. Roast the wings, turning them several times, for 40 minutes or until they are cooked through. If the wings are not brown enough, slide them under the broiler for 2 minutes, watching them carefully. Arrange on a platter and sprinkle with sesame seeds. Serve with ranch dressing.

Sheryl Julian