Layers of flavor, these lollipop appetizers will have everyone talking whether on a game day or awards event! With a balance of intense flavors, these are ideal for a casual lunch or dinner buffet!
24 chicken drumettes
12oz malt vinegar
½c fish sauce (optional)
¼c kosher salt (or a spicy seasoning salt)
¾c soy sauce
½c rice wine vinegar
¼c peanut butter
½c dark brown sugar
¼c sesame oil
2T ginger, minced
3T garlic, minced
2T gochujang paste or sambal (optional)
green onions, sliced on bias, for garnish
approx. 150 Calories pers 4pieces
Preheat oven to 400 degrees.
With a knife, trim down the drumettes (starting with the smaller part of the drumette), pushing all the meat and skin down to the meaty part. Place them in a bowl and pour the vinegar and fish sauce over them. Marinate for at least 1 hour or overnight. When ready to cook, drain the drumettes. Combine the flour and salt in a bowl. Add the drumettes to the bowl, coating them with the flour mixture completely. You can be generous with the flour making sure that they are completely coated. Place on parchment lined cookie sheet and put in oven. Cook for 20 minutes, shaking the pan after 10 minutes.
While the chicken cooks make the sauce by combining all ingredients in a small saucepan, bringing to a mild simmer.
When the chicken is ready, place in a bowl and toss with the sauce. If you wish, you can leave naked and have guests dip their drumettes in the sauce. Garnish with green onions.