Serves: 24
Total Calories: 39
(1) With a sharp knife, cut off wing tips (reserve for anotheruse) cut each wing in half at the joint. (2) Push the meat on the larger wing bone towards the larger meatier section, trimming around the bone to cut the meat free. (3) On the thinner wing bone, cut the meat free starting at the less meaty end and push to the meatier end, removing the smaller bone. (4) Wrap skin around joint forming a"drumstick."
In a heavy 10-inch skillet over high heat, cook chicken pieces in oil, turning frequently with tongs for about 7 minutes or until evenly browned. Add green onions, stir and reduce heat to low.
In a medium bowl, mix water, chili sauce, mustard, pineapple juice concentrate, vinegar, ginger and salt until blended. Pour over chicken and onions cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue cooking for 8 to 10 minutes or until meat is tender and sauce is slightly thickened. Cool cover and chill.
About 30 minutes before serving, return chicken and sauce to skillet cover and simmer over low heat until heated through. Transfer to a chafing dish and serve hot. Sprinkle with green onions if desired. Serve with small plates and napkins.
This Deviled Drumettes recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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