- 2 cups ketchup
- 1 cup packed light-brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- Coarse salt and ground pepper
- 6 pounds chicken drumettes, patted dry
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Chicken drumettes are actually part of the chicken wing — just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.
- 1 tbsp vegetable oil
- 125g/4oz blanched hazelnuts
- 2 onions, chopped
- 2 carrots, sliced
- 2 zucchini (courgettes), chopped
- 155g/5oz snow peas (mangetout)
- 4 field mushrooms, sliced
- 1 green capsicum (pepper) sliced
- 1 red capsicum (pepper) sliced
- 6 spring onions, chopped
- 250g/8oz asparagus, halved
RED WINE AND THYME VINAIGRETTE
- 1/3 cup/90ml/3fl oz olive oil
- 1/4 cup/60ml/2fl oz red wine vinegar
- 1 tbsp chopped fresh thyme
- 1 tsp sugar
- freshly ground black pepper
- To make vinaigrette, place olive oil, vinegar, thyme, sugar and black pepper to taste in a screw-top jar and shake well to combine. Set aside
- heat 2tsp vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside heat remaining oil in wok, add onions and stir-fry for 3 minutes or until golden.
- Add carrots, zucchini(courgettes), snow peas (mangetout), mushrooms, green and red capsicums (pepper), spring onions and asparagus and stir0fry for 5 minutes. Return hazelnuts to work and add vinaigrette and toss to combine.