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Drumettes are the fleshy pieces of a chicken’s wing. Often fried, these small pieces of moist meat are the ideal size for a party appetizer.
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INGREDIENTS
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For the Marinade:
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2 dozen Drumettes
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1½ cups Soy Sauce
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1 Jalapeno (sliced thinly)
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⅓ cup rice wine vinegar
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1 1-inch piece Ginger (sliced)
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¼ cup Honey
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¼ cup Olive Oil
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3 Garlic cloves (smashed)
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For the Glaze:
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Olive Oil
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Flour (for dredging)
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Salt and Pepper
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½ cup Honey
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2 tablespoons Soy Sauce
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1 tablespoon Sriracha
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2 tablespoons Rice Wine Vinegar
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For the Garnish:
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3 Shallots (cut into ?-inch rings)
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Wondra (for dusting)
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⅓ cup Scallions (sliced thinly; rings separated)
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¼ cup Cilantro (chopped)