In article >,
Melba's Jammin' > wrote:

> but what the heck do I do with the frozen chicken wing drummette
> thingies I bought a couple weeks ago? I'm not about to deep fry them,
> so I reckon I'll bake them. Do I thaw them first?
>
> Favorite son arrives tomorrow night and he loves them -- we usually go
> to Hooter's for them, but I wouldn't mind messing with these puppies.
>
> Suggestions are welcome. I'm not interested in anything involving a
> crockpot; I'm looking for something like buffalo wings from a saloon or
> something.

I've read a ton of responses below this posting, and I have a suggestion
that Mr. Murphy hit upon. My father-in-law taught me this and it works
great for small spare rib sections (cut by the butcher) too.

Marinade:
Almost 50 percent lemon juice (he used the bottled kind)
Almost 50 percent soy sauce.
The remainder of 100 percent in pickled jalapeno wheels and their
pickling solution.

Main ingredients:
Disjointed chicken wings and individual pork spareribs cut in half.

Soak the meat in the marinade for a couple of hours and then cook on
tinfoil on a baking sheet that has been sprayed with nonstick spray
until done. Probably thirty five minutes.

The products are tangy and slightly soy-saucey and not spicy hot. They
are not particularly attractive standing alone either. But they're tasty.

It occurs to me that if the meat is drumettes only, that you could cut
around the small end of the joint and strip the meat toward the large
end of the joint to make one of those meatball on a bone type of things.
I've done it before, and it's easy after the first one. This could be
done with any cooking method you choose.

leo