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Peppery Chicken Drumettes

Source of Recipe


Adapted from Food & Wine, June 1995






List of Ingredients



• 2 Tbsp balsamic vinegar
  
• 1 Tbsp plus 1/4 tsp hot pepper sauce, divided
  
• 1 tsp oil
  
• 1 Tbsp honey
  
• 1-1/2 lbs. chicken drumettes (about 30)
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Combine 1 tablespoon each balsamic vinegar and hot pepper sauce with the oil. Put the drumettes into a food-safe closable bag (such as a Ziplock), add the sauce mixture, and seal the bag. Mix the chicken in the bag to distribute the ingredients, and refrigerate overnight.
   
   
2. Combine the remaining tablespoon vinegar, 1/4 teaspoon pepper sauce and honey.
   
   
3. Place the chicken in a foil-lined baking pan, sprinkle with salt and pepper, and bake in a preheated 375º F oven 35 minutes, or until the chicken is no longer pink by the bone. Baste with the vinegar-pepper sauce mixture twice during the cooking time.
   
   Makes 30 drumettes.