Drumettes—the meaty part of a chicken wing that look like a mini drumstick—are always a crowd-pleaser, and this easy sheet-pan version is packed with delicious Asian flavors. The longer you marinate the meat, the tastier it will be, and the honey in the marinade will help the chicken to caramelize. For a milder dish, omit the sriracha altogether, or increase the amount if you want more heat.
Spicy Asian Chicken Drumettes with Broccoli and Walnuts
Sheet pan suppers like this one are the perfect solution to an easy meal. You can also serve the items separately (adding an easy dip for the broccoli) for a simple spread of your favorite appetizers.
Ingredients
- 1½-inch (4-cm) piece fresh ginger, peeled and grated
- 3 garlic cloves, chopped
- 5 Tbs. (80 ml) plus 1 ½ tsp low-sodium soy sauce
- 3 Tbs. vegetable oil
- 3 Tbs. honey
- 2 to 3 tsp. sriracha
- 2 ½ lb. (1.25 kg) chicken drumettes
- 1 lb. (500 g) broccoli, trimmed and cut into small florets
- 2 Tbs. olive oil
- 1 tsp. dark sesame oil
- Kosher salt
For the spiced walnuts:
- 1½ Tbs. sugar
- Kosher salt
- ¼ tsp. ground cinnamon
- ⅛ tsp. cayenne pepper
- ¾ cup (3 oz./90 g) walnuts
Instructions
- In a large bowl, whisk together the ginger, garlic, the 5 Tbs. (80 ml) soy sauce, the vegetable oil, honey and sriracha. Add the chicken drumettes and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight, stirring a few times to coat the chicken with the marinade.
- Preheat an oven to 425°F (220°C). Lightly spray a sheet pan with nonstick cooking spray, line with aluminum foil and spray again.
- In another large bowl, toss together the broccoli, olive oil, the 1 1/2 tsp. soy sauce and the sesame oil. Season with salt and set aside.
- To prepare the spiced walnuts, in a small bowl, stir together the sugar, ½ teaspoon salt, the cinnamon, and cayenne. In a medium bowl, toss the walnuts with 2 teaspoons water and then with the spice mixture. Set aside.
- Remove the chicken from the marinade (reserving the marinade) and place on one end of the prepared pan. Roast for 20 minutes, then flip the chicken and brush with the reserved marinade. Place the broccoli on the other end of the pan (leaving room for the walnuts) and roast for 10 minutes. Stir the broccoli and place the walnuts in a single layer on the pan. Continue roasting until the chicken is opaque throughout, the broccoli is fork-tender, and the walnuts are toasted and deep brown, 5-8 minutes longer. Toss the broccoli with the walnuts and serve right away with the chicken.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan
Summary
Recipe Name
Spicy Asian Chicken Drumettes with Broccoli and Walnuts
Published On
Preparation Time
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Average Rating
Based on 48 Review(s)
10 comments
Thank you so much for sharing your tips. So very generous of you. And thank you for your wonderful recipes. You’re definitely one of the best!
I’m confused. Where is the rest of the recipe?
Oh gosh! Thanks Linda.You should see the whole recipe now.Let us know how you like it!
That was a very good recepies i will try for sure and thank for this recepie.
I don’t see how long to cook chicken and broccoli.
So sorry, Susan! Thanks for letting us know. You should see the entire recipe now.
I have another recipe for Chicken Sesame drummettes and I can’t find a store that sells them anymore. Any suggestions? I’m on the central coast of California.
I would like to see the nutritional breakout. I have to watch cholesterol and salt. Thanks
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This feels like beating the drums in cooking and after that kicking the base on eating. Thanks for posting good recipe’s time and again. More chicken delicacies please WS.