On Nov 3, 11:07 am, Myrl Jeffcoat > wrote:
> I was at a meat packing company and saw 3 pound bags of frozen chicken
> drumettes available. They looked really nice and meaty, so I picked
> up a bag to try out. If these drumettes were your's - what sauce
> recipe would you use? How would you prepare them?
>

If you have an Asian market, or a supermarket with a good
international section, find dark soy sauce, hoisin sauce, and chil
bean paste, then make this. Based on a Ken Hom recipe.

Spicy Chicken Wings

1.5 lbs chicken wings (drumettes or divided into two sections)
2 TB peanut oil
1 TB chopped fresh ginger
1 TB chopped garlic
2 TB dark soy sauce
1 TB rice wine or dry sherry
3 TB hoisin sauce
1 tsp sugar
1 TB chili bean paste
3/4 cup water

Heat a wok or heavy skillet, then add oil, ginger and garlic. When it
has flavored the oil but not begun to burn (about 10 seconds) add all
the liquid sauce ingredients, simmer for a minute. Then add the
wings, reduce heat, cover and simmer until wings are done, 15 to 20
minutes. Serve hot with rice, or let cool and serve at room temp.
Optional: at the very end, stir in several drops of sesame oil.

Note: chili bean paste is made from soybeans, chilies and other
seasonings. Quite hot and spicy, it comes from Sichuan and Hunan
provinces. It is not the same as chili sauce, which is thinner and
lacks beans, or garlic chili sauce. -aem