You can grill the chicken pieces or bake them in the oven. I prefer them from the oven, but both ways work well. Also, I tend to turn down the heat, but if you can handle heat increase the cayenne pepper up to 1/2 teaspoon.I'm able to buy a large pack of drumlettes, however you can request that the butcher cut these for you, or cut them yourself. Or just use other chicken pieces. If you use full wings, you can break them apart after they come out of the oven (and are cooled a bit).To cut chicken wings, cut the tip off of each wing and discard or save it for stock. With your hands break the wing at the joint so it's easy to cut the wing into two pieces. Slice the wing in half and you now have two pieces: wing and drumlette.
Servings: 4servings
Calories: 525kcal
Ingredients
2cupsfinely chopped green onions (scallions)
1 1/2teaspoonsdried thyme
2garlic cloves, peeled and chopped
1/8teaspooncayenne pepper (optional)
2teaspoonsground allspice
2teaspoonsground dry mustard
1teaspoonground cinnamon
1teaspoonsalt
2tablespoonsfresh lime juice
2tablespoonshoney or other sweetener
4poundschicken drummettes (or other chicken pieces), with the skin
Chop up the scallions, garlic, and thyme in a food processor, or chop finely by hand with a knife.
Combine all the remaining ingredients (except the chicken pieces) in a bowl and blend well to create the marinade.
Combine the chicken pieces and the marinade and store in the refrigerator for several hours, or up to 24 hours.
Prepare baking sheets with parchment paper or a non-stick lining, orgenerously grease the baking sheets. If you're grilling the chicken, just skip the rest of the steps and grill the chicken pieces in a medium heat grill.
Preheat oven to 400°F/200°C and bake for 15 minutes.
Change the oven to 500°F/260°C (or the broil setting) and bake for another 5 minutes, or until the chicken pieces are blackened.