Spicy buffalo drumettes with sriracha butter
First, we coat the chicken drumettes in a dry rub of rice flour, paprika, onion powder and cayenne pepper. When roasting in the oven the rice flour and spices make them nice and crispy.
As always, buffalo wings need some sort of spicy sauce. We use a mixture of melted butter and sriracha whipped into a fluffy emulsion - use it to baste the chicken while it's cooking as well as to dip it in afterwards.
Free-range chicken drumettes, rice flour, salt, smokey paprika, onion powder, cayenne pepper.
Sriracha butter sauce: Sriracha, butter.
|SMALL (1KG DRUMETTES)||LARGE (2KG DRUMETTES)|
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: This product contains raw chicken and must be fully cooked before consumption.
Defrost fully before cooking. Place drumettes on a lined baking tray, ensuring they're spaced evenly, and cook at 210C for 40 minutes, turning once. Toss with a couple of tablespoons of the sriracha butter sauce to coat, and return to the oven for 5-10 minutes or until dark golden. Serve with extra sriracha butter sauce.