Chicken-wing drumsticks are a favorite appetizer and are so quick and easy to prepare and cook in the convection oven. For a bit more fire, add crushed red pepper flakes to the marinade.

　　

Ingredients

makes 12¿13 appetizer servings

　　

For the Marinade

1/2 cup soy sauce

　　1/3 cup honey

　　1 tablespoon cornstarch

　　2 teaspoons freshly squeezed lemon juice

　　1 teaspoon curry powder

　　1/2 teaspoon red pepper flakes, optional

　　1 teaspoon ground ginger

　　2 pounds chicken drummettes (about 26 pieces)

　　1/3 cup sesame seeds

　　

Step 1

To make the marinade, in a small saucepan, combine the soy sauce, honey, cornstarch, lemon juice, curry powder, red pepper flakes, if using, and ginger; stir to dissolve the cornstarch. Cook the mixture over medium heat until it boils and thickens, about 2 minutes. Cool the mixture.

　　

Step 2

Place the chicken in a heavy zip-top plastic bag; pour the cooled marinade over it. Refrigerate for at least 1 hour or as long as overnight.

　　

Step 3

Arrange the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 425°F. Line the bottom of a two-piece broiler pan or a shallow sheet pan with foil. Coat the foil with nonstick spray. Place the chicken in the pan. Sprinkle it with sesame seeds and bake in the center of the oven for 20 to 25 minutes, until browned.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.