by Bill Whitney

Created on: November 25, 2007   Last Updated: December 15, 2011

Chicken legs, drumettes, wings or even thighs could be used in this recipe. Personally I prefer the drumettes. They are a little meatier than just wings and are easy to work with. With this marinade, any of them would be good. These are real good baked but are even better on the smoker.

SPICY CRANBERRY CHICKEN DRUMETTES

3/4 cup jellied cranberry sauce
2 tbsp chipotle pepper hot sauce
1 tbsp chili sauce
1/2 tsp salt
24 chicken drumettes

Combine all ingredients except the drumettes, in a large resealable plastic box. Mix well. Add drumettes. Seal. Turn the box to coat the drumettes. Refrigerate at least two hours but overnight would be better. Turn the box several times. Preheat the oven to 400 F. Pour the chicken and marinade in a  baking dish. Bake 40 minutes or until chicken is no longer pink next to the bones, turning 2 or 3 times and brushing with marinade. Transfer the drumettes to a serving dish and discard the rest or the marinade.

Recipe said makes 10 servings. I don't know who they are feeding, that sounds more like two servings to me. I usually double or triple this recipe, especially if I have the smoker fired up. These are real tasty with some good cornbread

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