Buttery Chicken Drumettes (Low FODMAP)
10 Minutes prep • 35 Minutes cook • Low FODMAP • Gluten-free • Keto-friendly • Serves 8 • Ok to make ahead: Step 1
An absolute crowd-pleaser for any gathering, these succulent chicken drumettes boast an irresistibly buttery and crispy exterior achieved effortlessly in the oven. The entire process, from start to finish, takes less than 45 minutes, making them the ultimate party appetizer or tailgate contribution. Enjoy them on their own or dipped in my Maple BBQ Sauce or my Really Good Ranch Dressing.
Ingredients
32 chicken drumettes
5 tablespoons garlic-infused olive oil, divided
1 teaspoon Kosher salt
3/4 teaspoon black pepper
1 1/2 teaspoons Gourmend garlic scape powder, divided
4 teaspoons mixed dried herbs; such as basil, thyme, marjoram, oregano, and parsley
2 tablespoons salted butter, melted
Directions
(1) Prepare: Pat the chicken dummettes dry with paper towels and place them in a large mixing bowl. Combine 3 tablespoons garlic-infused olive oil, garlic scape powder, dried herbs, salt, and pepper. Toss until the drumettes are evenly coated with the seasoning. Cover and let sit in the refrigerator until you’re ready to cook them.
(2) Bake: When ready to cook, preheat oven to 450 degrees F. Line two rimmed baking sheets with foil and put them in the oven while it preheats so they get hot. Carefully remove the hot pans from the oven, brush the foil in each pan with a tablespoon of the remaining olive oil, and evenly distribute the dummettes across both baking sheets. Put them back in the oven and cook, turning the drumettes occasionally, until golden brown and crispy, about 30 minutes.
(3) Finish: Remove the drumettes from the oven and drizzle the melted butter over them. Toss to coat and return to the oven for 5 minutes more.
(4) Plate and serve: Transfer the drumettes to a serving platter, sprinkle with salt, and serve with my Maple BBQ Sauce or my Really Good Ranch Dressing.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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