What is a good Monday Night Football game without a delicious appetizer? You may think of chicken wings as bar food, but these saucy babies are great for, say, watching Monday Night Football. This recipe ditches the standard deep-frying procedure in favor of a two-step steam-and-sauté method that maintains the plump, juicy goodness of the wings, while curtailing the messy effects of oil in the kitchen and on the waistline. These Garlic-Buffalo Drumettes are a real crowd-pleaser and a breeze to prepare.
20 chicken drumettes, skinned
1/4 cup canola oil
3 tablespoons minced garlic
2 tablespoons minced fresh chives
3 tablespoons hot pepper sauce (such as Frank’s)
1/8 teaspoon ground red pepper
1.5 ounces blue cheese, crumbled (1/3 cup)
1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add garlic and chives to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
3. Combine pepper sauce and ground red pepper. Drizzle pepper mixture over chicken; toss to coat. Sprinkle with cheese.
Serves 4 (serving size: 5 drumettes) Calories 310; Fat 16.2g (sat 2.4g); Sodium 599mg
Shingletown Medical Center (SMC) Board Members and Staff wish you a Happy & Fun Football Season!