- 2 tablespoons hot pepper sauce
- 1 tablespoon chili sauce
- 1/2 teaspoon salt
- 20 chicken drummettes, about 2 pounds
Combine all ingredients, except drummettes, in large resealable plastic bag; mix well. Add drummettes. Seal; turn bag to coat chicken. Refrigerate at least 1 hour or overnight.
Preheat oven to 400°F. Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade.
Makes 10 servings.
Per Serving: Cal. 121.01 (6% DV), Fat Cal. 46.8, Pro. 11.8g (24% DV), Carb. 5.4g (2% DV), Fat 5.2g (8% DV), Chol. 49.1mg (16% DV), Sod. 197.2mg (8% DV), Vit. A 17.8RE (2% DV), Vit C 1.5mg (3% DV), Vit. E 0.6mg (3% DV), Calcium 6.8mg (1% DV), Iron 0.6mg (3% DV), Folate 3.3Ug (1% DV), Zinc 1.2mg (8% DV), Pot. 106.6 mg (3% DV), Dietary Exchange: Fruit 0.5, Meat 2.0