These are sure to be your new go-to recipe for drumettes. Marinated first, then a salty, spicy coating adds an extra layer of flavour. Cooking on the CircoRoasting function makes them lighter and easier than a deep fried version. A perfect party snack or game day treat.
Function: Circo Roasting®
20 chicken drumettes, approximately 1kg
Marinade
2 tbsps soy sauce
1 tbsp Chinese rice wine
1 tbsp oyster sauce
2 cloves garlic, finely chopped
Coating Mix
½ cup cornflour
¼ cup rice flour
2 tsps salt flakes
2 tsps cracked black pepper
1½ tsps Chinese five spice
Canola spray
Sliced red chilli and spring onion for serving
Using a sharp knife, cut a few deep incisions into each drumette and place into a large bowl. Combine the marinade ingredients and pour over the drumettes and toss well to coat. Cover and refrigerate for 1 to 2 hours or overnight if possible.
Preheat the oven on CircoRoasting to 190°C and line the universal tray with baking paper.
Combine the ingredients for the coating mix in a medium bowl. Toss the drumettes in the mix to coat well then arrange on the prepared tray. Spray generously with canola spray.
Cook on shelf position 4 for 22 to 25 minutes or until chicken juices are clear when tested with a skewer.
Serve sprinkled with red chilli and spring onion.
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.