Five-Spice Chicken Drummettes: A Cozy Embrace of Sweet and Savory

There’s a certain magic that happens in the kitchen when familiar flavors get a gentle nudge into something utterly transportive. For me, those flavors often evoke memories of my grandmother’s kitchen, a place where the air was always thick with the comforting aroma of simmering stews and baking treats. While these five-spice chicken drummettes aren’t from her direct repertoire, they carry that same heartwarming essence, that promise of a simple yet profoundly satisfying meal. I remember the first time I encountered them, a delightful surprise tucked away in a well-loved Holiday Appetizers magazine, hinting at the perfect, easy addition to any festive spread. The idea of saucy, tender drummettes emerging from the slow cooker, infused with the warm, complex notes of five-spice, immediately captured my imagination, and they’ve been a beloved go-to ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 to 5 hours
• Total Time: 4 hours 20 minutes
• Servings: 16 (as an appetizer)
• Yield: Approximately 3 lbs of drummettes
• Dietary Type: Adaptable

Ingredients

This recipe is wonderfully straightforward, relying on just a few key ingredients to create a symphony of flavor.

• 3 lbs chicken drummettes (or 3 lbs chicken wings, if preferred)
• 1 cup bottled plum sauce
• 2 tablespoons butter, melted
• 1 teaspoon five-spice powder
• Thin orange wedge (optional, for garnish)

A note on the plum sauce: while a good quality bottled plum sauce is perfectly convenient and delicious, feel free to experiment with brands to find one that suits your palate best. Some are sweeter, others more tart, and this can subtly influence the final flavor profile of your drummettes.

Equipment Needed

The beauty of this recipe lies in its simplicity, and you won’t need a multitude of specialized tools.

• Large mixing bowl: For tossing the chicken with the sauce.
• Measuring cups and spoons: For accurate ingredient measurements.
• Slow cooker (crock-pot): The star appliance that does most of the work.
• Baking sheet: For the initial pre-baking of the chicken.
• Small bowl: To whisk together the sauce ingredients.
• Spatula or large spoon: For stirring and serving.

Instructions

The method for these five-spice chicken drummettes is designed for ease and maximum flavor infusion, starting with a quick pre-bake to give the chicken a head start.

1. Preheat your oven to 375°F (190°C). This initial step ensures the chicken begins to cook and render some fat before it’s coated in the rich sauce.
2. Bake the chicken drummettes in a single layer on a baking sheet for 20 minutes. Arranging the drummettes in a single layer is crucial for even cooking. This initial bake helps to crisp up the skin slightly and render some of the fat, preventing the final dish from being overly greasy.
3. Carefully drain off any accumulated fat from the baking sheet. Discard the rendered fat.
4. While the chicken is pre-baking, prepare the sauce. In a small bowl, combine the plum sauce, melted butter, and five-spice powder.
5. Whisk the sauce ingredients together until well combined. Ensure the butter is fully incorporated and the five-spice powder is evenly distributed.
6. Add the pre-baked chicken drummettes to your slow cooker.
7. Pour the prepared sauce over the chicken.
8. Stir well to ensure each drummette is thoroughly coated with the sauce. Make sure every piece gets a good bath in that luscious, aromatic mixture.
9. Cover the slow cooker and cook on the low-heat setting for 4 to 5 hours. The low and slow cooking process is key to tender, fall-off-the-bone chicken. The sauce will thicken and become wonderfully sticky as it simmers.
10. Serve the drummettes immediately. They are at their most delicious when piping hot and saucy.
11. Alternatively, keep the covered slow cooker on the low-heat setting for up to 2 hours after the initial cooking time. This is perfect for keeping them warm for a buffet or a leisurely meal without overcooking.
12. If desired, garnish with thin orange wedges before serving. The bright citrus offers a lovely counterpoint to the rich, sweet-and-savory sauce.

Expert Tips & Tricks

To elevate these already fantastic drummettes, consider these chef-approved tips:

• The Power of Patting Dry: Before the initial 20-minute bake, ensure your drummettes are thoroughly patted dry with paper towels. This helps the skin crisp up more effectively, leading to a more pleasant texture in the final product.
• Don’t Skip the Drain: Draining the rendered fat after the initial bake is an important step that prevents the drummettes from becoming greasy.
• Sauce Consistency Check: If you find the sauce is a little too thick for your liking during the slow cooking process, you can add a tablespoon or two of water or chicken broth. Conversely, if it seems too thin, you can remove the lid for the last 30 minutes of cooking on low (ensure it’s still simmering gently, not boiling).
• Spice Level Adjustment: While the five-spice powder provides a classic warmth, if you enjoy a touch of heat, consider adding a pinch of red pepper flakes to the sauce mixture.
• Batch Cooking for Success: These drummettes are excellent candidates for making ahead. You can pre-bake them and store them in the refrigerator, then proceed with the sauce and slow cooker step closer to serving time.

Serving & Storage Suggestions

These five-spice chicken drummettes are incredibly versatile, shining as an appetizer or a main course.

Serving: For a truly show-stopping appetizer spread, arrange the drummettes on a platter and artfully scatter the optional orange wedges. A sprinkle of toasted sesame seeds or thinly sliced green onions can also add a fresh visual and textural element. If serving as a main course, they pair wonderfully with steamed rice, a simple green salad, or roasted vegetables.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, in a toaster oven, or in a microwave until heated through. Be mindful not to overheat, as this can dry out the chicken. While they are best enjoyed fresh, they can be frozen for up to 2 months, though the texture of the sauce might change slightly upon thawing and reheating.

Nutritional Information

Here’s an approximate breakdown of the nutritional content. Please note that these values can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	185 kcal	9%
Total Fat	9 g	13%
Saturated Fat	3 g	14%
Cholesterol	73 mg	24%
Sodium	183 mg	7%
Total Carbohydrate	8 g	2%
Dietary Fiber	0 g	0%
Sugars	7 g	8%
Protein	17 g	33%

(Values are estimated for one serving, assuming 16 servings from 3 lbs of drummettes and calculated using standard ingredient data.)

Variations & Substitutions

While the classic rendition is superb, here are a few ways to play with this recipe:

• Sweet and Spicy Kick: For a bit of heat, add 1/4 to 1/2 teaspoon of sriracha or chili garlic sauce to the plum sauce mixture.
• Ginger Zing: Incorporate a teaspoon of freshly grated ginger into the sauce for an extra layer of aromatic complexity.
• Soy Sauce Depth: A tablespoon of soy sauce added to the sauce mixture can deepen the umami notes. If you do this, you might want to slightly reduce the salt in your diet elsewhere.
• Gluten-Free Option: Ensure your plum sauce is gluten-free, as some brands may contain wheat. The rest of the ingredients are naturally gluten-free.
• Wing Lovers: As mentioned, chicken wings can be used interchangeably with drummettes, offering a different eating experience.

FAQs (Frequently Asked Questions)

Q: Can I make these drummettes entirely in the slow cooker without the initial bake?
A: While you can, the initial bake helps to crisp the skin and render fat, improving the final texture. Skipping it might result in a softer skin.

Q: What kind of plum sauce should I use?
A: Any good quality bottled plum sauce will work. Look for one that you enjoy the flavor of on its own, as it’s the primary flavor component.

Q: How do I know when the chicken is done?
A: The chicken should be very tender and easily pull away from the bone. The internal temperature should reach 165°F (74°C), but the long, slow cooking time ensures it will be well past that point and extremely tender.

Q: Can I adjust the amount of five-spice powder?
A: Absolutely! If you’re new to five-spice, start with the recommended teaspoon and taste the sauce. You can always add a little more if you prefer a bolder flavor.

Q: Are these drummettes too sweet for a main course?
A: The sweetness is balanced by the savory notes of the chicken and the aromatic five-spice. Served with rice or vegetables, they make a delightful main course.

Final Thoughts

These five-spice chicken drummettes are more than just a recipe; they are an invitation to a moment of simple, flavorful indulgence. Whether you’re hosting a gathering and need a crowd-pleasing appetizer or simply craving a comforting weeknight meal, these little flavor bombs are sure to delight. They embody that perfect balance of ease and exceptional taste, proving that sometimes, the most memorable dishes are the ones that require the least fuss. Gather your ingredients, embrace the aroma of the five-spice, and let the slow cooker work its magic. I’d love to hear about your experience with them – perhaps you’ve found a favorite pairing or a unique twist of your own!