Receta Polynesian Chicken Drummies
A sweet and fruity Polynesian-style sauce adds a real kick to these chicken drumsticks!
Chicken Sweet And Sticky
This has got to be one of the most excellent chicken dinners I’ve made lately.
The flavorings are so simple, you’d be amazed at the taste they produce. Good old duck sauce and soy sauce is all you need! Add a little bit of garlic powder and you get some garlicky goodness as well, although it’s totally optional.
Wings Too
Even though I made this with chicken drumsticks, this would work beautifully for wings as well.
Lay a tray of these wings out on your holiday buffet and watch them disappear! In fact, these are the perfect party food if you make them as wings.
Just make sure to have plenty of napkins available since they are sticky but oh-so good.
Crockpot Or Oven
Whatever chicken parts you choose to use, you have an option of two cooking methods.
I made these in the oven, but you can also make them in your slow cooker.
With the oven method, I brushed the chicken drumsticks with some olive oil and baked them until they were almost done. Then, I coated them with sauce and let them bake until the sauce was bubbly. I strongly recommend that you line whatever pan you use with non-stick parchment because otherwise, they will stick. I’d even go further to suggest you also spray the parchment with some non-stick spray.
If you prefer to use the slow cooker, you roast the chicken parts without using any liquid. That is very important because you want them to roast, not to steam. Plus, you’ll end up with liquid anyway. You will have to drain off that liquid before adding the sauce since you want the sauce to remain thick and not get watered down. I drain and wipe out the crock about 1/2 to 3/4 of the way through cooking, then add the sauce and cook for the remaining time. And when I roast in my slow cooker, I only use the high setting as it does the best job.
The Recipe
Polynesian Chicken Drummies Save Print Prep time Cook time Total time Author: Judith Hannemann Serves: 4-6 Ingredients 2-3 lbs chicken drumsticks (or wings) 1 cup duck sauce or Saucy Susan 2 tbs soy sauce 1 tsp garlic powder (optional) 2 tbs olive oil (see NOTES) Instructions In a small bowl, mix the duck sauce, soy sauce and garlic powder (if using). Preheat oven to 375 degrees F. Line a large baking sheet with non-stick parchment and I also advise spraying the parchment with non-stick spray as well. Place drumsticks (or wings) on prepared pan. Brush with olive oil. Bake for 25-30 minutes. Coat the chicken with the sauce either by brushing it on or drizzling it over the chicken, but make sure that it's coated well. Bake for an additional 10-15 minutes, or until coating is bubbly and chicken is nicely browned. Notes Crockpot method--do NOT brush chicken with the olive oil. Place chicken in the bottom of a large (6-7 quart) crock pot or casserole crock. Ideally, they should be in a single layer so I recommend the casserole crock. Cook on high for about 3 hours then drain off any liquid that accumulated. Pour sauce over chicken and cook for an additional 1-2 hours, or until chicken is done. 3.5.3208
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