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
- 24 chicken drumettes (about 4½ pounds)
To make the Marinade
- 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.
- 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.
- 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.
- Place the drumettes on a serving platter and accompany with romesco sauce on the side. Serve immediately.