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Spicy buffalo drumettes with sriracha butter

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Free-range chicken drumettes, rice flour, salt, smokey paprika, onion powder, cayenne pepper.

Sriracha butter sauce: Sriracha, butter.

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (1KG DRUMETTES) LARGE (2KG DRUMETTES)
ENERGY10,666.9kj21,333.8kj
PROTEIN165.5g331g
FAT TOTAL200.5g401g
- SATURATED67.4g134.8g
CARBS26.1g52.5g
- SUGARS9.4g18.8g
SODIUM2804.6mg5609.2mg

SIZES

Small:
Serves 2 for dinner, more as a snack
Large:
Serves 4 for dinner, more as a snack

GOES WITH

Serve as a snack with a cold beer or for dinner with the stuffed sweet potatoes and slaw.

PREP, COOK AND SERVE

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.

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