Tuesday, July 14


Barbecue Chicken Wing Drumettes

I’m always up for ideas on making entertaining as relaxed and hospitable as possible. This often means making the kind of food that tastes better the day after it’s prepared. Chili, soups and all sorts of one-pot-wonders fit this category, as does fried chicken, potato salad and these spicy barbecue chicken wing drumettes.

More often than not barbecue food comes out dried and overcooked unless you’re a grill master like Diane Mansfield AKA Miss Fix It.


One way to avoid this is to roast your meat in the oven with a ton of sauce. Then you can either reheat it in oven or grill, or serve at room temperature.

These tasty drumettes are perfect for a buffet, party, picnic, potluck lunch, or as a starter. The trick to keeping the chicken super tender and moist is the sauce. Use a lot so it doesn’t burn, scorch or disappear. You can do the same treatment with any cut of chicken or ribs.

What You Need

Heavy Duty Foil

A whole lot of Barbecue Sauce (Homemade or your favorite commercial sauce) – 1.02kg/36 ounces

Chicken Wing Drumettes – 1.5kg/3-1/2 lbs



What You Do

Heat the top part of your oven (grill) to 200C/375F

Line large roasting pan with heavy-duty foil (this well make clean up quick later)

In very large bowl combine the chicken with all that barbecue sauce. Mix well. Spread out evenly on foil lined baking sheet.

Roast under hot grill, about eight inches (20 centimeters) from heat source, for 20 - 25 minutes, until nicely browned (yes, it browns through the sauce) Turn chicken and continue roasting another 20 – 25 minutes until well toasted and slightly crisp but not burnt.

If you’re serving the next day, simply allow the chicken to cool, shifting drumettes a bit, while still hot to make sure they don’t stick to the foil. Keeping them in the same foil, wrap snugly, store in large bowl in fridge until ready to eat. Enjoy within 24 hours after cooking.

Ideas and Suggestions

Serve with stacks of napkins and hand wipes. These are messy. Potato salad and a crisp, cold salad of iceberg lettuce, cucumbers and spring onions with creamy buttermilk dressing make the perfect accompaniment. Also delicious paired with macaroni and cheese. Children especially love this combination.

Best Beverages are iced tea, lemonade, ginger ale or beer, lager, and cider.

For dessert offer guests (or yourself) a selection of quality ice cream adorned with fan wafer.