Chicken drumettes are the fleshy part of chicken wings. You can use it in place of regular wings any dish, for example these BBQ chicken drumettes with coleslaw.
The recipe features a quick BBQ sauce that doesn’t need cooking or blending. In addition, it is lower in sugar than regular BBQ sauce if you can get your hands on a sugar-free ketchup (I used this brand).
The coleslaw dressing is not made with mayonnaise, but with either kefir or buttermilk. Buttermilk is the classic choice but I prefer the tanginess of kefir. Either way, the dressing is light and great for summer.
You can make this recipe as a main dish or serve it on a platter to share. As always, this recipe is gluten-free and relatively low in carbohydrate.
BBQ chicken drumettes with coleslaw
- approx 700g chicken wings or drumettes
Quick BBQ sauce
- 2 tbsp ketchup (see recommendation above)
- 1 tsp tamarind paste
- 1 tsp blackstrap molasses
- 1/4 tsp onion powder
- 1/4 tsp smoked salt
- pinch ground cloves
- pinch ground nutmeg
- a few drops of liquid smoke (optional)
- 1/4 small red cabbage
- 1/4 small green cabbage
- 2 small carrots
- fresh parsley leaves
- 2 tbsp plain kefir or buttermilk
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- salt and pepper to taste
- Preheat oven to 200°C (180°C fan-forced).
- Mix all BBQ sauce ingredients smear all over chicken drumettes.
- Place chicken on a baking tray covered with baking paper or foil. Bake for 20 minutes.
- While the chicken cooks, finely slice the cabbage and grate the carrots. Mix with parsley and serve.
- Make the dressing by mixing all ingredients in a small jar or whisking them. Pour over salad and mix well.
- Turn oven off, leave chicken in for 10 more minutes.
- Serve drumettes with coleslaw on the side.