Super Bowl Food - Crispy Drumettes with Hot Honey Sauce

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Perfect finger food that combines sweet and spicy - have napkins handy!

Have plenty of options

The Super Bowl is only a few weeks away and I am planning my menu to keep us happily fed for all four hours. My favorite parts of the festivities include the half-time show, the commercials, and the food. If the game is interesting then the game too.

These little guys get baked first

And then dipped in the hot honey sauce and caramelized

The hot honey sauce and ranch dressing can be made a day ahead. Just rewarm the sauce after baking the chicken.

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Crispy Drumettes with Hot Honey Sauce

Yield: 4-6 servings

Ingredients

Drummettes:

• 2 1/2 pounds chicken drumettes

• 2 teaspoons kosher salt 

• 1 teaspoon freshly ground black pepper 

• 1 teaspoon smoked paprika 

  Hot Honey Sauce:

• 1 cup honey

• 1 tablespoon barbecue sauce 

• 1 tablespoon Louisiana hot sauce 

• 1 tablespoon apple cider vinegar 

• 2 thinly sliced

• 1 serrano chile, thinly sliced

  Garnish:

• 1/4 cup chopped fresh parsley

• Ranch dressing, for serving 

You can substitute wings for drumettes. See direction #3 below if your sauce turns out too spicy.

Directions

1. For the drumettes: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.

2. Pat the drummettes dry with kitchen paper, then sprinkle with the salt, pepper, and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes.

3. For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos, and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes. Taste the sauce. If’s it’s too spicy add another tablespoon of BBQ sauce and another teaspoon of vinegar.

4. Remove the drumettes from the oven and turn the oven to broil. One by one, dunk the drumettes in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.

5. For the garnish: Place the drumettes on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

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“Wow. Love the heat! I could literally drink that sauce:)”

— Anonymous

Photos by The Pioneer Woman and the author.

Let me know if you love these sticky sensations as much as I do. Be sure to follow us on Instagram to see all that’s cooking in my house.

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