In the Netherlands, we have a snack that’s made from fried pieces of codfish. They are seasoned heavily with special herbs. This snack is called kibbeling.
When you make this snack from chicken thighs, you can call it kippeling. We made kippeling from chicken drumettes because we like the shape of them. And drumettes make the perfect snack to hand out at a party.
Chicken drumettes are the chicken’s upper arms. They look a bit like mini drumsticks. That is why they are also called drumettes. It is a bit tough but delicious meat.
To make the mix stick to the chicken, we use Tabasco. We love Tabasco, and it is less hot than you expect after heating it up. What you should try is to let the seasoning stick without forming large clumps. And yet, you also want a thick layer. It’s a bit of a mess, but I’m sure it’ll work out.
Then it is the intention that you indirectly cook the chicken for an hour at about 150ºC (302F). Then you get the tenderest meat, and the layer of herbs and breadcrumbs become wonderfully crispy.
Try not to put the drumettes too close together on the grill, or the layer of herbs you just carefully applied could break when you have to pull them apart. Then it is a matter of closing the lid and waiting for an hour.
In that time, the meat should be about 75ºC (167F). A little more or less isn’t much of an issue. As long as it is above 70ºC (158F). You want to prevent your guests from leaving with a salmonella infection. To make sure, we measure the temperature with the Thermapen. That is ultimately the way to quickly measure each individual drumette.
Then you open the gas tap completely to grill the drumettes over direct heat, so they become super crispy. It is essential to keep a close eye on them because it would be a shame if you let them burn now, right?
We serve these crunchy chicken drumettes with a homemade remoulade sauce. Are you going to make them? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
Ingredients
- 2 kilos of chicken drumettes
- 2 tbsp kibbeling herbs
- Tabasco
- 2 tbsp of breadcrumbs
- remoulade sauce
For the kibbeling seasoning
- 3 tsp salt
- 2 tsp mustard powder
- 2 tsp ground black pepper
- 1 tsp paprika powder
- 1 tsp ginger powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 teaspoon nutmeg
Instructions
- Pour as much Tabasco over the chicken drumettes until they are just wet enough so the herbs can stick. Then sprinkle about a tablespoon of the kibbeling mix over the chicken and shake it well.
- Then sprinkle the breadcrumbs over it and try to stir the drumettes together so that the breadcrumbs stick all over.
- Finally, you sprinkle the last tablespoon of kibbeling herbs over it.
- Prepare a grill with 2 zones and a boiler temperature of about 150ºC (302F). Place the drumettes on the cooler side of the grill and close the lid for about an hour.
- After an hour, the meat has about a core temperature of 70-75ºC (158 to 167F), and then you can grill them over direct heat.
