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1.5 kg chicken drumettes
1/4 cup chipotle pepper Tabasco sauce
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp ground cumin
Preheat oven to 425F (220C). Line a rimmed baking sheet with foil and set a wire rack on top. Remove skin from chicken. Place chicken in a large bowl. Pour in Tabasco and sprinkle with oregano, salt and cumin. Stir until evenly coated. Spread chicken out on rack.
Roast in centre of preheated oven until well browned and crispy, 35 to 40 minutes. Do not turn.
Calories 110, Protein 16.3g, Carbohydrates 0.4g, Fat 4.5g, Fibre 0.2g, Sodium 453mg.
When it's time for a wing feast but you want to lighten up, try chicken drumettes -- much meatier and less fatty than chicken wings.