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DRUNKEN DRUMETTES

 

Semi-Homemade Grilling 2
by Sandra Lee
In Thailand, they're known as Peek Gai Daeng Mao - drunken red chicken wings - and natives eat them right off street carts. This honey-nut soy sauce is a sweeter alternative to the spicy-hot bar-and-grill favorite of Buffalo wings.

Prep: 10 minutes
Stand: 30 minutes
Grill: 12 minutes
Marinate: 3 hours
Makes: 4 servings

 

Ingredients

• 1/3 cup light rum, Bacardi
• 1/3 cup honey, SueBee
• 1/4 cup soy sauce, Kikkoman
• 2 tablespoons Thai chili sauce
• 1 packet (0.75-ounce) stir-fry seasoning. Sun Bird
• 2 teaspoons crushed garlic, Gourmet Garden
• 4 pounds chicken wing drumettes
• 3 scallions (green onions), finely chopped (optional)
• 1/4 cup chopped peanuts, Planters® (optional)
 

Directions

1. In a large bowl, combine rum, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.

2. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).

Indoor Method:
Prepare chicken as directed. Preheat broiler. Place chicken on foil-lined baking sheet or broiling pan. Broil 6 to 8 inches from heat source for 12 to 15 minutes or until cooked through, turning occasionally.
 

 

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