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Bat Wing Teriyaki Drumettes
Print Recipe Pin Recipe
Course Appetizer
Cuisine Asian
Servings 4 people

Equipment

  • Large bowl
  • Baking sheet
  • Small saucepan

Ingredients
  

  • 12 chicken drumettes
  • ½ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 green onions, sliced

Instructions
 

  • In a large bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until the honey dissolves.
  • Add the chicken drumettes to the bowl and turn them to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Heat the oven to 400°F and line a baking sheet with foil. Arrange the drumettes in a single layer on the sheet, reserving the leftover marinade.
  • Bake for 25 minutes. While the drumettes cook, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat for 3 to 4 minutes until it thickens slightly.
  • Remove the drumettes from the oven, brush them with the thickened sauce, and return them to the oven for 5 more minutes.
  • Transfer the drumettes to a serving plate and sprinkle with sesame seeds and sliced green onions before serving.

Notes

If you want a stronger bat-wing look, gently pull the skin on each drumette away from the bone before marinating so it spreads out during baking. Leftovers keep in the fridge for two days and reheat best in a 350°F oven for 8 minutes to bring back the sticky texture. For a milder version, cut the honey to 3 tablespoons.
Course: Appetizer
Cuisine: Asian
Equipment: Large bowl, Baking sheet, Small saucepan