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Ingredients
- 20 Chicken drumettes or wings
- 200 ml Vegetable juice (storebought)
- 2 tbsp Tabasco sauce
Method
- Wipe off the excess moisture from the chicken with a paper towel.
- Pan-fry until browned and crisp.
- While they are browning, combine the vegetable juice with Tabasco to make the sauce.
- At this point, if you taste the sauce, it will be pretty spicy!
- After the chicken has browned, immediately add to the sauce from Step 2.
- Leave to marinate for 30 minutes or more.
- Remove the chicken in Step 3 from the sauce and place on a baking tray.
- Cook in a 230C oven or toaster oven until crispy and browned.
- You can store the Step 3 sauce in the freezer and use it one more time.
- But please try to use it as soon as possible.
