Chicken drummettes

Crimsongator · November 2007

I want to try some on the egg this evening. I probably need to go direct, any suggestions for temps and time. I tried to do a search and could not find anything. Thanks[p]Gene

Fidel · November 2007

Crimsongator,[p]375, raised grid if you can, for about an hour.

Crimsongator · November 2007

Fidel, I have an extra ring that goes with the 3 tier. I can put that on to get the grid a bit higher. [p]Gene

Nature Boy · November 2007

Crimsongator,
I'm thinkin raised grate direct around 350 somewhereabouts 45 minutes. They also work nicely lower, like 275-300 for an hour plus. If you have the time, it;s nice to take a sharp knife and cut the skin and tendons all the way around the base of the bone, and push em up into lolipops....with a clump of meat on the end. They cook more evenly this way, are easier to eat, and they look pretty cool too ;-)
Beers, and have fun with 'em!
Chris

Car Wash Mike · November 2007

<p />Crimsongator,
Might be to late, but NB has a crispy wing recipe on his site. They work great for drumettes or whole wings.[p]Mike

Unknown · November 2007

Car Wash Mike,[p]Here is one of his great recipes.[p]Wings, Chicken, Dipping Sauce

Howdy! The wings were a hit yesterday. Big hit. Here is the recipe I concocted from those that Gfw and YB posted (thanks for the tips)...it was excellent with the wings and also with crisp veggies.
[p]Ingredients
3/4 cup sour cream
1 cup mayonnaise
4 oz blue cheese, crumbled
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp salt
1/2 tsp parsley flakes
A few tablespoons of milk.

Procedure:
1 I mixed all the stuff together, and refrigerated. Kind of strange how it gets thinner after chilling! After 3 hours, I added a few tbsp of milk until I achieved desired consistency, then returned to fridge for 3 more hours. Good stuff.
2 Hope everyone is havin' a fab weekend.
3 NB

Recipe Type
Sauce

Recipe Source
Source: BGE Forum, Nature Boy, 11/19/00

[p]

Unknown · November 2007

Crimsongator,
I just did a bunch last night. Direct at about 350. Turn every 10-15 minutes until they are brown with good grill marks.
For the sauce, I use the true buffalo wing sauce. For the 12 I soaked in this sauce, I put half a stick of butter in a metal bowl that was sitting on a sauce pan with water simmering in it. Then add 5 tablespoons of red hot sauce. Then when the wings come off, toss them in the sauce and shake them around a bit. This is becoming my "grill filler". Everytime I cook, if there is room on the grate, I throw on the wings.

Nature Boy · November 2007

Richard Fl,
OMG I don't even remember that. I'm printing it out now LOL.
That was seven years ago. Funny how when you try new things every meal you forget about stuff. I bet I can find it in my paperwork box somehwere.....but now after the fire I got a new box started, and this is going in it! Looking at it now, though....hmm...looks like a little more dijon and a squeeze of lemon juice might do the trick. Hee![p]Thanks man.
Cheers
Chris

Nessmuk · November 2007

Car Wash Mike,
Everytime I cook, 3 pounds of drummets are on the grill.

Crimsongator · November 2007

Thanks for all of the replies. I ended up doing them around 275 to let them go a bit longer, until company arrived. Everyone was impressed. Not bad for a first time doing the little drummettes. The only problem is I needed another pack.[p]Gene

Chicken drummettes

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