Name: Spicy chicken drumettes with yoghurt ranch dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24
Ingredients: 3/4 cup plain flour; 1/2 tsp cayenne pepper; ½ tsp garlic powder; ½ tsp salt; 1.5kg chicken wing nibbles (approx. 24); 3/4 cup (100g) melted butter; 3/4 cup hot pepper sauce (such as Frank's Red Hot sauce); 2/3 cup Greek yogurt; 2 Tbsp lemon juice; 50g blue cheese, crumbled; 2 Tbsp chives, finely chopped; Dill pickles, thinly sliced, celery sticks, to serve

Spicy chicken drumettes with yoghurt ranch dressing

Ready in only 4 steps!

Serves 24

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Cook’s notes: ‘Chicken wing nibbles’ or drumettes come ready to go in the supermarket. You can also use chicken wings in this recipe – about 12 chicken wings will also work.

Ingredients

3/4 cup plain flour

1/2 tsp cayenne pepper

½ tsp garlic powder

½ tsp salt

1.5kg chicken wing nibbles (approx. 24)

3/4 cup (100g) melted butter

3/4 cup hot pepper sauce (such as Frank's Red Hot sauce)

2/3 cup Greek yogurt

2 Tbsp lemon juice

50g blue cheese, crumbled

2 Tbsp chives, finely chopped

Dill pickles, thinly sliced, celery sticks, to serve

Method

Preheat oven to 210°C (190° fan-forced). Line a baking tray with foil and lightly grease with olive oil spray. Place flour, cayenne pepper, garlic powder and salt into a large snap-lock bag. Shake to combine, add chicken, seal bag and toss until well coated, shaking off excess flour. Place chicken onto prepared tray and refrigerate at least 30 minutes.

In a medium bowl, whisk together butter and hot sauce. Dip chicken into butter mixture, and return to baking tray. Cook in oven for 30-35 minutes or until the chicken is cooked through, turning halfway to ensure even cooking.

Meanwhile, in a small bowl combine yoghurt, lemon juice, blue cheese and chives. Season and stir well to combine.

Serve chicken with yoghurt ranch dressing, pickles and celery sticks.

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