Let me just start by saying that I love chicken drumettes. Those itty bitty little chicken legs that look small enough for a baby to hold. Why yes, I love them. They are perfect for a starter at a party or in my case the other night, perfect for dinner.
Now, the ‘ole hubmeister and me are a “little different”. We prefer our chicken wings, drumettes, ribs (etc.) charred on the outside. There is nothing worse for us then going to bite into a piece of barbecued chicken and the texture be soft, or lord forbid SLIMEY! Ewwwww!
Anyway, I wanted to do a twist on barbecue chicken this time.
I have been wanting to try Hoisin sauce lately and figured this would be a great opportunity. It’s basically a Chinese barbecue sauce or glaze.
Now, normally I would try to give step by step pictures as to what I did, but alas, I wasn’t that smart this time to take them during the process. Instead, I’ll just have to give you the recipe and hope you don’t get mad at me.
Here it is:
Recipe: Barbecued Chicken drumettes with Hoisin Sauce
– 2 small packages chicken drumettes
– salt/pepper to taste
– pam (olive oil) spray
– 3 tablespoons hoisin sauce
– 1/2 cup sliced green onion
– Preheat an outdoor grill to 280 – 300 degrees. Coat chicken with pam spray and grill until chicken is a little charred and extra crispy. Around 20 minutes. *Note: If you choose to cook in oven, set temp to 400 degrees and cook until crispy (about 40 minutes), turning a couple of times during process. Everyone’s oven is different, so watch closely.
– Once chicken is done, heat the hoisin sauce in a large pot on medium heat. Once sauce is melting and bubbly, toss all chicken drumettes into pot and cover with lid. Carefully pick up pot and while securing lid, swirl and shake pot to coat chicken with sauce.
– Pour chicken onto a serving platter or large plate and top with sliced green onions.