Football season is in full swing and nothing says tailgating better then a delicious pile of chicken wings! I used chicken drumettes here but you may use good ‘ole chicken wings as well. Better yet – double the recipe and make two yummy batches! These are a little spicy, a little sticky, and big on flavor. If you can’t find Meyer lemons (our The Fresh Market carries them and I’ve seen them at a local Publix as well) feel free to substitute the juice of regular lemons. Meyer lemons are more of a cross between an orange and a lemon and are sweeter.
If you have any specialty extra-virgin oils on hand – give the drumettes a drizzle when they’re done! I used a blood orange Riesling infused oil from the Oil & Vinegar store and to add another citrus note to the final dish.
Garlicky Meyer Lemon and Honey Chicken Drumettes
- 2½ pounds chicken drumettes
- 1½ tablespoons olive oil
- 1 teaspoon onion powder
- 3 cloves garlic, pressed or minced
- ½ cup Meyer lemon juice (three large Meyer lemons) or regular fresh lemon juice
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons chopped scallions, plus additional for garnish (about 3 scallions)
- 1 teaspoon red pepper flakes (adjust according to preference)
- kosher salt and coarse ground black pepper
- Preheat the oven to 400°F. In a 13x9x2 or similarly sized baking dish, toss the drumettes with the oil and season with the onion powder, salt and pepper. Arrange in the baking dish in a single layer skin side up Roast the drumettes for 30 minutes.
- To prepare the marinade, combine the garlic, lemon juice, honey, soy sauce, scallions, and red pepper flakes in a small bowl and stir. Remove the baking dish from the oven and pour the marinade evenly over the drumettes. Return the drumettes to the oven and continue to roast for another 25-30 minutes until golden brown.
- Remove the drumettes from the oven and garnish with chopped scallions.
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