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Sweet Heat Drumettes

 Sweet Heat Drumettes
Sweet maple syrup plays down the heat from the cayenne papper in these finger-lickin' good drummettes. Use a chafing dish to keep them warm at a party. —Deb Zurawski, Jamesport, New York
16-18 ServingsPrep: 10 min. + marinating Bake: 50 min.


  • 1 cup maple syrup
  • 1 cup chili sauce
  • 1/2 cup minced chives
  • 1/4 cup soy sauce
  • 2 teaspoons ground mustard
  • 1/2 to 1 teaspoon cayenne pepper
  • 4 pounds frozen chicken drumettes or wingettes, thawed


  • In a bowl, combine the syrup, chili sauce, chives, soy sauce, mustard
  • and cayenne. Set aside 2/3 cup for basting. Divide remaining
  • marinade between two large resealable plastic bags; add chicken.
  • Seal bags and turn to coat. Cover and refrigerate for 1 hour.
  • Drain and discard marinade. Place chicken in two greased 15-in. x
  • 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30
  • minutes; drain. Turn chicken over; baste with some of the reserved
  • marinade. Bake for 10 minutes; turn and baste again. Bake 10-15
  • minutes longer or until juices run clear and sauce is thickened.
  • Yield: about 4 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer