Recipe of the Day: Bang Bang Drummettes – Giftgowns

FREE SHIPPING on orders over $100!

Recipe of the Day: Bang Bang Drummettes

It's day four of Bob Blumer sharing his recipes and featuring a face mask of the day to match, and today it's going to be SPICY.

Today's featured recipe is Bang ang Drummettes and today's featured mask is our Chili Face Mask!


bang-bang drummettes

Chicken wings ordered "suicide" on the spice scale used to be one of my guilty pleasures. But after years of eating mouth-scorching wings, my palate craves more complexity than Louisiana hot sauce and butter can deliver. My bang-bang marinade packs plenty of heat, but it also delivers multiple layers of sweetness and spice with a fusion of Asian and Caribbean flavors. And by using just the meatiest section of the wing, there is less fight and more bite.

  • 18 chicken wing “drummettes”
  • 6 cloves garlic, minced
  • ¼ cup pineapple juice
  • ¼ cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons honey
  • 10 birds-eye chilis, 2 serano chilis or 1 teaspoon habanero or scotch bonnet hot sauce
  • 1 tablespoon ground cinnamon


If wings come attached with middle and/or tip sections, cut away the wings at the joint and save for soup.

Using a paring knife, cut around the bone just below the knuckle, at the skinny end of each drummette. Slice through the meat and tendon (see diagram). Scrape the meat up toward the fat end of the drummette, creating a ball-like shape at that end. (There is no need to be precise; the cooking process will shrink the meat and complete your artistry.) Trim off the bit of fat at the knuckle. Transfer chicken to a large resealable plastic bag. Reserve.


In a blender, puree all remaining ingredients. Transfer marinade to the bag-O-chicken, force out the air, and seal. Refrigerate for a minimum of 2 hours, but ideally for 6 hours. Massage occasionally.

Grill method: Preheat grill to medium-high direct heat. Grill for 20 minutes, rotating ¼ turn every 5 minutes, or until cooked throughout.  

Oven method: Preheat oven to 450°F. Bake for 25 minutes, ideally on a wire rack, turning once.

yield: 18 wings


Mask of the Day: Chili Face Mask

Photo and Recipe created by Bob Blumer