Royal Chicken Drumette Wings

Step 1

To a large ziplock bag add both the chicken drumettes (or the two parts of the wing) and marinade. Massage it and place the bag in a bowl (in case the bag leaks). Place in fridge and marinade it overnight.

Step 2

Drain marinade thorougly. In a large clean plastic bag or shallow bowl, add flour and black pepper. Add wings in small batches; toss to coat. (Place floured wings in refrigerator; this helps flour to adhere to chicken.)

Prepare Sauce

Step 3

In a small saucepan over medium heat, add pineapple and lemon juice. Add remaining sauce ingredients in the order given, stirring constantly. Wait for each ingredient to dissolve fully before adding the next. Maintain the heat such that the edges just bubble very lightly. Cook for 5 minutes, reduce heat, and keep warm.

Chicken Cook-up

Step 4

In an electric skillet or deep fat fryer, heat oil to 350 degrees Fahrenheit. Fry wings, a few at a time, until juices run clear, about 8 - 10 minutes. Drain on paper towels.

Step 5

Transfer sauce to large skillet and heat until edges begin to boil. Add chicken and mix quickly to ensure that the chicken remains crispy but is coated with sauce. When the chicken is well coated (about 30 seconds), remove, sprinkle with scallions and serve immediately. This should be the final step in the preparation of dinner.