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Beer-Brined Chicken Drummies

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Beer-Brined Chicken Drummies
  • Prep 5 min
  • Total 9 hr 0 min
  • Servings 8
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Reach for this recipe when your party preparations get hectic—you'll need just minutes to get the drummettes in the brine, then rub and bake them. They'll turn out tender and terrific!
Sep 8, 2011

Ingredients

  • 2 cups water
  • 2 tablespoons kosher (coarse) salt
  • 2 tablespoons packed brown sugar
  • 2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  • 24 chicken wing drummettes (3 lb)
  • 3 tablespoons packed brown sugar
  • 3 teaspoons salt
  • 2 teaspoons garlic powder
  • 3/4 teaspoon pepper
  • 2 tablespoons vegetable oil

Steps

  • 1
    In 1-gallon resealable food-storage plastic bag, mix water, 2 tablespoons kosher salt, 2 tablespoons brown sugar and the beer. Add drummettes. Seal bag; place in large bowl. Refrigerate at least 8 hours but no longer than 24 hours.
  • 2
    Heat oven to 375F°F. Line 15x10x1-inch pan with foil. Remove chicken from brine; discard brine. Rinse chicken thoroughly with cool water and pat dry with paper towels. Place chicken in pan.
  • 3
    In small bowl, mix 3 tablespoons brown sugar, 3 teaspoons salt, the garlic powder and pepper. Brush oil over chicken. Sprinkle with rub mixture.
  • 4
    Bake uncovered 45 to 55 minutes, turning after 25 minutes, or until chicken is no longer pink in center.

Nutrition Information

No nutrition information available for this recipe
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