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Five-Spice Chicken Drummies: A Symphony of Sweet and Savory

The first time I tasted chicken drummettes like these, I was at a bustling holiday party hosted by a family friend. The air was thick with the scent of pine needles and wood smoke, carols played softly in the background, and a long buffet table groaned under the weight of festive treats. But it was the small, glistening chicken pieces that truly captivated me. Their sticky-sweet glaze, punctuated by the warmth of exotic spices, was an unexpected delight amidst the usual holiday fare. I remember balancing a plate piled high with these addictive little morsels, feeling utterly content, and thinking that this was the taste of pure holiday magic.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes (oven) + 4-5 hours (slow cooker)
Total Time: 4 hours 35 minutes – 5 hours 35 minutes
Servings: 16
Yield: Approximately 32 drummettes
Dietary Type: Varies (see substitutions)

Ingredients

3 lbs chicken drummettes or 3 lbs chicken wings
1 cup bottled plum sauce
2 tablespoons butter, melted
1 teaspoon five-spice powder
Thin orange wedge (optional)

Equipment Needed

Oven
Baking sheet
Slow cooker
Mixing bowl
Tongs or large spoon

Instructions

Begin by preheating your oven to 375°F (190°C). This initial baking helps to render some of the fat from the chicken and gives it a head start on cooking before it goes into the slow cooker.
Arrange the chicken drummettes or wings in a single layer on a baking sheet. It’s crucial not to overcrowd the pan, as this will cause the chicken to steam rather than bake, hindering browning. If necessary, use two baking sheets or bake in batches.
Bake the chicken in the preheated oven for 20 minutes. This step is not meant to fully cook the chicken, but rather to firm it up and allow some of the fat to render out.
After baking, carefully drain any excess fat that has accumulated on the baking sheet. This will help to prevent the final dish from being overly greasy.
While the chicken is baking, prepare the sauce. In a mixing bowl, combine the plum sauce, melted butter, and five-spice powder. Whisk together until the ingredients are well combined and the sauce is smooth. The melted butter helps to emulsify the sauce and adds richness.
Transfer the baked chicken to the slow cooker.
Pour the prepared plum sauce mixture over the chicken in the slow cooker.
Using tongs or a large spoon, stir the chicken well to ensure that each piece is thoroughly coated with the sauce. This step is essential for even flavor distribution.
Cover the slow cooker and cook on low heat for 4 to 5 hours. The cooking time may vary slightly depending on your slow cooker, so it’s best to check the chicken for doneness after 4 hours. The chicken is done when it is cooked through, easily pulls away from the bone, and the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, you can serve immediately or keep it covered on the low-heat setting in the slow cooker for up to 2 hours. This is a great option if you’re serving at a buffet or want to keep the chicken warm for an extended period.
Before serving, garnish with thin orange wedges if desired. The citrusy aroma and flavor of the orange complement the sweet and savory notes of the dish.

Expert Tips & Tricks

For extra crispy skin: After slow cooking, transfer the chicken to a baking sheet and broil for a few minutes, watching carefully to prevent burning.
Make-ahead tip: The sauce can be made a day or two in advance and stored in the refrigerator. This will save you time on the day of cooking.
Adjust the spice: If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture.
Thicken the sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the sauce during the last 30 minutes of cooking.
Bone-in, skin-on chicken thighs can also be used for this recipe. They will require a slightly longer cooking time, so be sure to check for doneness.

Serving & Storage Suggestions

These Five-Spice Chicken Drummies are best served hot, either directly from the slow cooker or after a quick broil for extra crispiness. Arrange them attractively on a platter garnished with orange wedges and fresh herbs.

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the chicken in the microwave, oven, or skillet until heated through. For best results, add a splash of water or chicken broth to the chicken before reheating to prevent it from drying out.

Freezing: The chicken can also be frozen for up to 2-3 months. To freeze, let the chicken cool completely, then transfer it to a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	184.8 kcal	N/A
Calories from Fat	81 g	44%
Total Fat	9 g	13%
Saturated Fat	3 g	14%
Cholesterol	72.8 mg	24%
Sodium	183.4 mg	7%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	16.6 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Ensure the plum sauce is gluten-free. Many brands are, but it’s always best to check the label.
Soy-Free: Coconut aminos can be used as a substitute for soy sauce if it’s present in the plum sauce.
Vegan/Vegetarian: While this recipe features chicken, a similar sauce can be used to flavor tofu or tempeh. Cube the tofu or tempeh, bake it until golden brown, and then add it to the slow cooker with the plum sauce mixture.
Spicy Variation: Add a tablespoon of sriracha or chili garlic sauce to the plum sauce mixture for a spicy kick.
Honey Garlic Variation: Substitute half of the plum sauce with honey and add a clove of minced garlic to the sauce mixture for a sweeter and more savory flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh plums instead of bottled plum sauce?
A: Yes, you can make your own plum sauce by simmering fresh plums with sugar, vinegar, and spices until thickened. However, using bottled plum sauce is a convenient shortcut.

Q: Can I cook these in the oven instead of the slow cooker?
A: While the slow cooker yields the most tender results, you can bake these in the oven at 375°F (190°C) for about 30-40 minutes, or until the chicken is cooked through.

Q: How do I know when the chicken is done?
A: The chicken is done when it is cooked through, easily pulls away from the bone, and the internal temperature reaches 165°F (74°C).

Q: Can I make these ahead of time and reheat them?
A: Yes, these drummettes are perfect for making ahead of time. Simply cook them as directed, let them cool, and then store them in the refrigerator. Reheat them in the oven or microwave until heated through.

Q: What can I serve with these Five-Spice Chicken Drummies?
A: These drummettes are delicious served as an appetizer or as part of a larger meal. They pair well with rice, noodles, steamed vegetables, or a fresh salad.

Final Thoughts

There’s something deeply comforting about the combination of sweet, savory, and aromatic spices in these Five-Spice Chicken Drummies. They’re surprisingly simple to make, yet they deliver a flavor that is both complex and satisfying. Whether you’re preparing them for a holiday gathering, a weeknight dinner, or a casual get-together, these drummettes are sure to be a hit. So, gather your ingredients, fire up your slow cooker, and prepare to be transported by the irresistible flavors of this classic dish. And don’t be shy about sharing your own personal touches or variations—I’d love to hear how you make them your own!

Five-Spice Chicken Drummies Recipe