15
Asian Chicken Drummettes
1piece (1-in. long)
peeled gingerroot,
cut into quarters
2cloves garlic
1⁄4cup orange
marmalade
1⁄4cup soy sauce
2tablespoons white
wine
1teaspoon dark
sesame oil
2green onions, cut
into 1-inch pieces
2pounds chicken wing
drummettes*
In food processor, position multipurpose blade in
work bowl. With processor running, add gingerroot
and garlic through feed tube. Process until
chopped, 8 to 10 seconds. Add marmalade, soy
sauce, wine, oil, and onions. Process to blend and
chop onions, about 10 seconds.
Remove to shallow pan or large, resealable food
storage plastic bag. Add chicken; coat with
marinade. Cover or seal. Refrigerate 8 hours or
overnight, turning occasionally.
Place chicken and marinade in broil pan. Bake
with oven rack in up position in lower slots of oven
(Position C on page 8) at 375°F for 13 to 18
minutes, or until internal temperature of chicken
is 180°F, turning once.
Broil 5 to 8 minutes, or until brown. Serve warm.
Yield: 6 to 8 servings (about 3 drummettes
per serving).
*If drummettes are unavailable, use 21⁄2pounds
whole chicken wings. Remove and discard wing
tips. Separate remaining 2 sections of each wing
at joint using a sharp knife.
Per Serving: About 260 cal, 18 g pro, 10 g carb,
15 g total fat, 4 g sat fat, 65 mg chol, 690 mg sod.
APPETIZERS