BAKE CHICKEN DRUMETTES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
  3. Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
  4. Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
  5. Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
  6. Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
  7. Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
  8. Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
  9. Serve with the rest of the parsley on top and lemon wedges on the side.

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.