Monday, July 25, 2011

"Ain't Nothin' But a Chicken Wing!"

For dinner this evening, I decided to tackle Martha's Brown-Sugar Barbecue Chicken Drumettes. The recipe reminded me of the glaze I use for my meatloaf (minus a few ingredients). With meatloaf in mind, I knew these chicken wings were bound to be delicious.


  • 2 cups ketchup
  • 1 cup packed light-brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper
  • 6 pounds chicken drumettes, patted dry
Ready to rock and roll!


  1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
  2. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
  3. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
  4. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Thanks to Martha, my belly is full and satisfied. I topped off my dinner with a few tootsie rolls and quality television on TLC.

Now, I shall continue what I did all day.. relaxing in my sweats.

my summer

1 comment:

  1. Those look delish! I have the same measuring cups, and I didn't shower until about 2 pm. Woops!


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