Close
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients16chicken wing drumettes (2 pounds total)2tablespoonssalt-free Cajun seasoning, divided (see Tip)½cupketchup¼cuplemon juice¼cuphoney1teaspoondry mustard
Cook Mode(Keep screen awake)
Ingredients
16chicken wing drumettes (2 pounds total)
2tablespoonssalt-free Cajun seasoning, divided (see Tip)
½cupketchup
¼cuplemon juice
¼cuphoney
1teaspoondry mustard
DirectionsPreheat oven to 450 degrees F. Line a large rimmed baking pan with foil.Toss chicken and 5 teaspoons Cajun seasoning in a large bowl. Arrange on the prepared pan. Bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, 15 to 20 minutes more.Meanwhile, stir the remaining 1 teaspoon Cajun seasoning, ketchup, lemon juice, honey and dry mustard in a large sealable container. Transfer half the mixture to a small sealable container; cover and refrigerate for up to 3 days.Add the chicken to the remaining sauce in the large container. Toss to coat. Cover and refrigerate for up to 3 days.Tote the chicken and sauce to the tailgate in an insulated cooler. To serve, transfer the chicken to a large foil pan and place on the rack of a charcoal or gas grill directly over medium coals or heat. Cover and grill until heated through, 10 to 15 minutes. Serve with the reserved sauce.TipsTip: If you can’t find salt-free Cajun seasoning, mix 1 tablespoon paprika, 1 teaspoon each onion powder and garlic powder, 1/2 teaspoon each dried oregano and thyme, and 1/4 teaspoon each cayenne and ground pepper.Equipment: 1 1/2- to 2-quart shallow foil panOriginally appeared: Diabetic Living Magazine, Fall 2018
Directions
Preheat oven to 450 degrees F. Line a large rimmed baking pan with foil.Toss chicken and 5 teaspoons Cajun seasoning in a large bowl. Arrange on the prepared pan. Bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, 15 to 20 minutes more.Meanwhile, stir the remaining 1 teaspoon Cajun seasoning, ketchup, lemon juice, honey and dry mustard in a large sealable container. Transfer half the mixture to a small sealable container; cover and refrigerate for up to 3 days.Add the chicken to the remaining sauce in the large container. Toss to coat. Cover and refrigerate for up to 3 days.Tote the chicken and sauce to the tailgate in an insulated cooler. To serve, transfer the chicken to a large foil pan and place on the rack of a charcoal or gas grill directly over medium coals or heat. Cover and grill until heated through, 10 to 15 minutes. Serve with the reserved sauce.TipsTip: If you can’t find salt-free Cajun seasoning, mix 1 tablespoon paprika, 1 teaspoon each onion powder and garlic powder, 1/2 teaspoon each dried oregano and thyme, and 1/4 teaspoon each cayenne and ground pepper.Equipment: 1 1/2- to 2-quart shallow foil pan
Preheat oven to 450 degrees F. Line a large rimmed baking pan with foil.
Toss chicken and 5 teaspoons Cajun seasoning in a large bowl. Arrange on the prepared pan. Bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, 15 to 20 minutes more.
Meanwhile, stir the remaining 1 teaspoon Cajun seasoning, ketchup, lemon juice, honey and dry mustard in a large sealable container. Transfer half the mixture to a small sealable container; cover and refrigerate for up to 3 days.
Add the chicken to the remaining sauce in the large container. Toss to coat. Cover and refrigerate for up to 3 days.
Tote the chicken and sauce to the tailgate in an insulated cooler. To serve, transfer the chicken to a large foil pan and place on the rack of a charcoal or gas grill directly over medium coals or heat. Cover and grill until heated through, 10 to 15 minutes. Serve with the reserved sauce.
Tips
Tip: If you can’t find salt-free Cajun seasoning, mix 1 tablespoon paprika, 1 teaspoon each onion powder and garlic powder, 1/2 teaspoon each dried oregano and thyme, and 1/4 teaspoon each cayenne and ground pepper.
Equipment: 1 1/2- to 2-quart shallow foil pan
Originally appeared: Diabetic Living Magazine, Fall 2018
Rate ItPrint
Nutrition Facts(per serving)182Calories9gFat13gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
