Honey-thyme chicken drumettes with Dijon dipping sauce

The ultimate party starters, these delicious chicken drumettes deliver the perfect blend of sweet, sticky, piquant, and herbs.

Serves 6-8 (as a canapé)


  • 2 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Finely grated rind and juice of 1/2 lemon
  • 1 garlic clove, finely chopped
  • 750g chicken drumettes or chicken wings
  • Thyme leaves, to serve

Dijon dipping sauce:

  • 200g crème fraȋche
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons Dijon mustard
  • Finely grated rind and juice of 1/2 lemon, or to taste
  • 1 garlic clove, finely chopped


  1. Preheat oven to 200°C/180°C fan-forced. Combine the olive oil, honey, mustard, lemon rind, lemon juice and garlic in a large bowl. Add the chicken and stir to coat. Cover and place in fridge for 30 minutes to marinate.
  2. To make Dijon dipping sauce: place all the ingredients in a bowl and whisk to combine. Season to taste.
  3. Arrange the chicken pieces in a single layer on a flameproof roasting pan lined with baking paper. Pour over any remaining marinade. Roast, turning chicken pieces occasionally, for 15 to 20 minutes until golden brown and cooked through. Stand for 5 minutes. Top with the thyme and serve with Dijon dipping sauce.

Reserve Adelaide Hills Chardonnay

Reserve Adelaide Hills Chardonnay

The multi-layered flavours of this sweet-savoury appetiser deserve to be paired with this complex, creamy Chardonnay.

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