Chicken Drummettes Tweetcipe

Want a quick chicken recipe that everyone in the family will like and, if there’s any left over, makes a great afternoon or midnight snack?  When I don’t feel much like cooking I do one of two things –strongly suggest to my husband that he should take us out for dinner, or bake these chicken drummettes. You know what I’m talking about: some people call them buffalo wings. The trimmed chicken wings are white meat, for those who are counting calories, and inexpensive. You should be able to find them in the store with the tips already removed. I add a quick salad to complete the meal.

Chicken Drummettes

Chicken wings, tips removed (plan on 6-8 per person)

Your favorite dry rub or a combination of 3-4 dried herbs/spices (use your imagination)

Coarse sea salt and freshly ground pepper

Grapeseed oil

Preheat oven to 375 degrees.  Cover the bottom and sides of a baking sheet pan with foil.

Place the chicken wings in a large bowl and drizzle grapeseed oil over them. Toss them until they are evenly coated in oil.  Lightly sprinkle coarse salt over the chicken.  Add pepper and spices. Toss drummettes again until they are evenly coated.

Spread the drummettes on the baking sheet in one layer. Cook for 20 minutes or until the chicken is nicely browned, turning the drummettes half way through.

Eat Seasonally and Eat Fresh

I have often mentioned the advantages of visiting your local CSA or farmers’ market for your fresh seasonal produce and organically raised meats, in terms of maximizing the nutritional value in the food and in terms of supporting local businesses. Frequent visits to the farmers’ market can also help you balance your diet, educate your palate (as everyone’s palate is different), and make each dining experience an unexpected adventure in the kitchen.

Spring flew in early this year, and as a result our plates are already displaying beautiful yellow and red veggies (squash and corn and tomatoes, Oh My!). Buying from a farmers’ market will let you take advantage of the freshest produce and tempts you to explore new flavors. When you become bored with the same meals over and over again, I encourage you to let the seasons dictate what’s for dinner. 

As you mull over what to prepare for your next meal or meals, dare to try something that is unique and perhaps challenging to your palate. In other words, try something that is not your favorite. For instance, I’ve been getting beets in my CSA basket lately.  My husband and I are not big fans of beets, but I know that they are very good for you. I know I want to like them, so I want to cook them in a way that will surprise even me.  I  explore ways to jazz up beets by visiting recipe websites like FoodNetwork.com or epicurious.com, searching for recipes that include beets. I have oranges in the refrigerator too; so what can I do with beets and oranges?

When you put those items into a search, you may come up with ten or fifteen recipes that you read through and say to yourself, “Okay, I’ve got all the ingredients for this one and it sounds pretty good,” or you may read reviews – it’s very important to read the reviews – finding that other users liked the recipe even better when substituting a particular ingredient. The roasted beet, onion, and orange salad I found on my search rates very highly, receives good reviews, and those that tried the recipe offered ideas for substitutions in terms of ingredients and preparation. And here, I have to interject my personal substitution of golden beets over red beets for a less in-your-face beet flavor.  You, too, can inventory your pantry, search the Internet, and create something fresh – but it all begins with a trip to the farmers’ market for inspiration.

Until next time, eat well.