Chicken drumettes with romesco sauce recipe


This grown-up version of a kid-friendly dish is a crowd-pleaser for all ages. These baby chicken drumsticks (really part of the wing) are bathed in a red pepper and lemon marinade. Romesco Sauce, a blend of roasted red peppers, sweet Marcona almonds, and paprika, is the big flavor here. It is used in the marinade and also as a dipping sauce for the golden brown drumettes, so be sure to make it before you begin this dish. (You’ll need 1 whole recipe of the romesco.) Serve this during football season as a tasty bite before the main meal.

  • Yield: 8 Servings


  • 3 garlic cloves, minced
  • 1 roasted red pepper
  • ¼ cup fresh lemon juice
  • 1/3 cup olive oil
  • ½ cup Romesco Sauce, plus 1 cup for serving
  • ½ teaspoon red pepper flakes
  • Pinch of sugar, if too tart
  • Salt
  • 24 chicken drumettes (about 4½ pounds)
How to Make It
    To make the Marinade
  1. In the food processor, mince the garlic and then add the roasted  pepper and purée them. Add the lemon juice, olive oil, romesco sauce, red pepper flakes, and sugar; season with salt; and purée until combined.
  2. Combine the marinade with the drumettes in a large lock-top plastic bag. Press out the air and seal. Move the chicken around so it is evenly coated and marinate for at least 2 hours and up to 8 hours.
  3. Preheat the oven to 425°F. Arrange the drumettes on a baking sheet in one layer. Roast for 25 minutes, or until nicely browned, and then turn them with tongs. Roast for 30 minutes more, or until nicely browned.
  4. Place the drumettes on a serving platter and accompany with romesco sauce on the side. Serve immediately.

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