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Sweet and Spicy Drumettes Recipe

Sweet and Spicy Drumettes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 21-30 of 46

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  • on February 08, 2010

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    The wings were very bland. Not much flavor and no heat.

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  • on February 08, 2010

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    I was very excited to try these wings for the super bowl. What a dissapointment! All I could taste was the honey! I even added extra pepper because the amount the recipe called for just didn't seem like enough. I even read all the reviews before I made this and everyone seemed to like it. I did like that they were sweet and sticky, but there was no balance of flavors. I will stick to my regular buffalo wings from now on.

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  • on February 08, 2010

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    So, I made these for super bowl. I made two pounds and had about 1.75 pounds left. :( The wings were not crisp and were not flavored through out. The sauce it self had great flavor. I found the poblano chilies dried and made my own powder. I would use the sauce on chicken breasts and would marinate them for a couple of hours before cooking.

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  • on February 08, 2010

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    Great flavor! Made Marcela's, Alton's and Sunnys --- all terrific but our family loved this recipe best. The balance of sweet to spicy was perfect. Pecans added a nice crunch. To crisp the skin up we broiled for about 15 minutes at the end of cooking. Used Chili Arbol Molido spice.

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  • on February 07, 2010

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    Made these chicken wings for our super bowl party and they were a hit!! Definitely will make them again. For those that found that the chicken wasn't crispy i would suggest kicking the temp up to 400 for the last 15min, and make sure to let them sit for a little while so the sauce thickens up. I would love to see Macela on a primetime slot were she can get more viewers. Love her recipies will try more in the future.

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  • on February 06, 2010

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    Marcella said on the show that Ancho Chili Powder is made from Dried Poblanos so if you can't find Ancho, it might be under the name Poblano Chili Powder. Or, you could take dried Poblanos and grind them in a spice (or coffee grinder. I can get the Mexican products at a little Mexican market in an area called "Little Mexico" in Solana Beach, California, so if you have a neighborhood like that, check out the markets.

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  • on February 05, 2010

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    I am new to this cooking thing, but this turned out great... My little cousin loved it and she is not a fan of chicken. I want to say thanks for the recipe! Love the show as well.. The little lady is so cute, and is excited about food...

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  • on February 05, 2010

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    I was not impressed with the wings.. maybe marinating them would have helped. The chile and honey flavors were good, but lacked something... it just wasn't what i imagined. they looked fabulous but that is it.

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  • on February 05, 2010

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    You should be able to at least find dried Ancho chilies everywhere. I can even get them here in Ireland! Take dried Ancho chilies, remove the stem and all the seeds, then crush with morter and pestle, or put in a coffee grinder.
    Also, ask your grocery store to get it, they can be very accomodating! And no, the regular chili powder would be much hotter, and not have the smoky sweetness of the Ancho chili.

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  • on February 04, 2010

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    I am dying to make this but I can't find the Ancho Chile. All I have is chilli powder and I was wondering if I could substitute. I have looked everywhere and can't find the Ancho. Thanks

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