Drumettes are the pudgy pieces on the wings that look like mini drumsticks. They’re more expensive than whole wings, but give more meat. You can substitute 10 whole wings, if you like, adjusting the cooking time to 60 minutes.
|3||tablespoons vegetable oil|
|1||small onion, finely chopped|
|2||cloves garlic, thinly sliced|
|¼||cup apricot jam|
|¼||cup Dijon mustard|
|1||teaspoon soy sauce|
|1||teaspoon Worcestershire sauce|
|1||teaspoon ground cayenne pepper|
|3||pounds (about 20) chicken wing drumettes|
|Salt and black pepper, to taste|
|1||lemon, cut into 6 wedges (for garnish)|
1. Set the oven at 450 degrees. Set a metal rack inside a rimmed baking sheet.
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2. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the onion and garlic. Cook, stirring often, for 10 minutes, or until the onion softens. Stir in the apricot jam, mustard, ketchup, soy sauce, Worcestershire, and cayenne pepper. Simmer for 3 minutes.
3. In a bowl, toss drumettes with the remaining 1 tablespoon vegetable oil, salt, and pepper. Add the sauce and toss again. Place each drumette on the rack, scooping up a little sauce with each one.
4. Roast for 30 minutes or until glazed. Garnish with lemon. Karoline Boehm Goodnick