What is it about wings that make them the perfect nosh? I could eat them for dinner, for an appetizer, at a tailgate… in a plane, on a train, I could eat them sam I am.
And these drumettes? They are the perfect wing version. Brined in pickle juice, topped with a grainy hot honey mustard, and then sprinkled with more dill pickle crumbles on top.
It’s a whole vibe.
Ingredients:
2 lb chicken drumettes
1 32 oz jar dill pickle spears
avocado oil spray
pinch of salt
fresh ground black pepper
1/4 cup mike’s hot honey
5 Tbsp butter
2 Tbsp grainy mustard
1/2 Tbsp yellow mustard
handful of chopped dill pickles
Directions:
Remove all the dill pickle spears from the jar. Set four aside, and save the rest for your own usage. Pour juice, and all pickling ingredients, including 2 of the reserved spears into a large ziplock bag with the drumettes. Seal and refridgerate about 8 hours or overnight.
Preheat oven to 425. Line a baking tray with tinfoil and spray with avocado oil. Spread drumettes out in one layer. Spray with avocado oil, and sprink over a pinch of salt and pepper.
Bake on the top shelf for 25 minutes, then move to the bottom shelf for an additional 25 minutes (or until they reach 175 degrees).
Turn oven to broil, and return wings to top shelf. Broil for two minutes on each side.
While drumettes are cooking, prepare the glaze. To a sauce pan add hot honey, butter, and both mustards. Cook over low heat and whisk together when butter has melted.
Pour glaze over cooked drumettes and toss to coat.
Chop remaining two pickle spears, and sprinkle over drumettes.