How many times have you tried a recipe from a cookbook or magazine and when you wanted to make it again, could not find the publication you got it from, or better yet, could not remember which publication you got it from??  I get several food magazines monthly plus the weekly Mishpacha and Ami Magazines.  If a recipe looks interesting, I fold the page in half indicating I would like to try it, but mostly I never get to them (there are so many!).  When I try out and like a recipe, my best bet is to copy it onto this blog, not only to share my experience with you, but also to serve as a personal recipe book so I can easily find the recipes worth making again!

This is based on a recipe from Zehava Krohn in the Ami Living.  I loved the consistency of the sauce and how beautifully it glazed the chicken.  I used a hot sauce which I found in the sushi section of my supermarket and it was so hot, I had to triple the recipe (without adding hot sauce) to make it edible.  Later, my kids told me that it is an overly hot sauce!

INGREDIENTS

• 2-3 lbs chicken drumettes (this is the half of the wing that looks like a mini drumstick)
• 1/4 tsp salt
• 1/2 tsp garlic powder
• generous pinch of coarsely ground black pepper
• 1-2 Tbsp olive oil
• Oil, for frying

Flour Dredge

• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp  chili powder
• pinch of coarsely ground pepper

Honey Hot Sauce

• 1/2 stick margarine
• 1/2 cup honey
• 2 Tbsp – 1/3 cup hot sauce (depending how you like it)
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1 T vinegar
• 1 tsp. cornstarch dissolved in 1/4 cup cold water

DIRECTIONS

1. Preheat oven to 400 degrees (if you are serving it today).
2. Toss drumettes with olive oil and seasoning.  If you have a good eye for these things, you do not need to measure the spices, just sprinkle.
3. Heat oil for frying in a medium saucepan.
4. In a small bowl, combine flour and seasoning.  Dredge drumettes in the flour.  When oil is hot, drop drumettes into the oil and fry on both sides until outside is golden and crisp, about 8 to 10  minutes.  You do not need to worry if they are cooked through because it will continue cooking in the oven.  Drain chicken on a paper towel-lined plate.
5. In a small saucepan over medium heat, melt the margarine.  Stir in the honey, hot sauce, brown sugar, ketchup, and vinegar.  Cook for 7-10 minutes, until sauce thickens a bit.  Stir in dissolved cornstarch.
6. Dip drumettes into the sauce and place in an aluminum baking pan.  You may freeze at this point but if you are serving them soon, bake for 8-10 minutes in the preheated oven.