Hot Wing Drumettes {Game Time Recipe}

Lightly seasoned and breaded chicken drumettes smothered in a hot sauce mixture of Louisiana hot sauce and butter. The perfect football food!!!

Well it's that time of year again.......... Football Season! I've never really been much of a football fan unless it is high school football, but for the guys in my house it's all about the game, and they will take football any way they can get it. 

Even though I don't get involved with watching the game I still love to be a part of all the fun. For me the best part of football season is the parties and getting together with our friends. This is the time of year is when I can actually say my time is best served in the kitchen. 

Since every good party needs some great food I always keep it simple and serve easy portable appetizers and finger foods. Usually food and items that everyone can just grab and get back to the game. Every game day or tailgating event isn't complete without hot wings. Both my husband and my oldest son can eat their weight in hot wings. 

For me I actually prefer chicken drumettes over wings because they're a little more meaty, so today I'm sharing my husbands favorite recipe for Hot Wing Drumettes! This recipe is super simple, and easily doubles or triples to feed a hungry crowd. 

All you need is about three pounds chicken drumettes, flour, creole seasoning, Louisiana hot sauce, and butter. That's it!!!  This is my favorite hot wing recipe because it has the perfect amount of heat without going overboard. Lets get started on the recipe.

In a deep fryer or a large skillet cover the bottom of the pan with canola oil (about 1/2 inch), and heat until hot. While the oil heats up prepare the flour mixture. Add one cup flour to a medium size bowl or a large zip lock bag, add the Tony Chacheres creole seasoning, and lightly mix until blended. 

Add the drumettes and lightly coat with the flour mixture. Add the drumettes to the skillet and cook (turning the drumettes halfway through) until the chicken is no longer pink, lightly browned, and the juices run clear about 5 -7 minutes.

Remove the chicken to baking rack or a pan covered with paper towels to drain off remaining grease. In a medium size bowl melt the butter in the microwave. Add the hot sauce and mix until blended. 

Dip each drumette into the hot sauce mixture until completely coated and place on a baking sheet that has been lined with foil and sprayed with non stick spray. Bake the drumettes in a preheated 350 degree oven for an additional 5-7 minutes. 

Serve with celery sticks and ranch or bleu cheese dressing.