Sumac Chicken Drumettes
This is a simple to prepare, delicious Sumac chicken recipe which your family and friends will enjoy.
- chicken drumettes · 2 pounds
- Herbie’s ground Sumac · 2 1/2 tablespoon
- Pepper, coarsely ground · 1/2 teaspoon
- Flat leaf parsley for garnish ·
- Herbie’s Spiced Salt, ground · 1 1/2 tablespoon
Drumettes are a popular party food because they are tasty and their size and shape make them easy to eat while talking with guests or watching the big game.
The taste of Sumac is tart and lemony and was once used to calm the stomach. In Middle Eastern cuisine Sumac is used on everything from chicken, fish and grilled meats to vegetables, rice and salad.
Place Broiler on highest temperature setting.
Rinse chicken drumettes in a colander and set aside.
Line a 12 x 18 baking sheet with aluminum foil, covering the sides. This makes for easy clean up and protects your baking sheet from stuck-on chicken bits.
Line up the drumettes on the baking sheet making sure they do not touch.
Using half of your ingredients, sprinkle drumettes evenly first with seasoned salt, then sumac, then pepper. Flip drumettes over and repeat on the other side.
Broil on the second level from the top for fifteen minutes, depending on the heat of your oven. They should look dark brown and crispy.
Remove from the oven. Drain any fat drippings off the baking sheet, and discard the fat. Turn the chicken over and broil for ten more minutes until dark golden brown and crispy.
These drumettes will be crisp and juicy and will not need any dipping sauce.
NOTE: The drumette is the upper part of a chicken’s wing. Drumettes resemble a small drumstick and are handily eaten that way.